Sea scallops in tomato onion soup
I use an egg to coat the scallops before pan sear are specially designed for this soup to keep the tenderness texture for the seafoods after boiling them in the soup. Delicious!
- 1/2 lb wild caught sea scallops
- 1/2 lb wild caught shrimps
- 2 lbs organic vine ripen tomatoes
- 2 cups diced potatoes
- 1 egg
- 1 largest onion, diced
- 3 celery sticks
- 4 garlic cloves
- Non filtered extra virgin Olive oil
- Salt and pepper
- Finishing herb of your choice
Make the tomatoes base first by sauté diced tomatoes in olive oil. Add salt and simmer for a few minutes until red juice come out. Set aside.
In the heated wok, sear egg washed scallops on both sides until set and set them aside.
Sautée diced onion, potatoes and celery until aromatic. Season them with salt and pepper.
Transfer the sauteed veggies into a large soup pot. Add the tomato base now. Pour in two cups of white wine or homemade seafood broth. Bring it to a boil and reduce it to simmer and cook for about 10 minutes until the potatoes are very soft and the soup is thickened.
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