Recipe of Super Quick Homemade Sea scallops in tomato onion soup
Hey everyone, it is John, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Simple Way to Make Speedy Sea scallops in tomato onion soup. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Sea scallops in tomato onion soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sea scallops in tomato onion soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Sea scallops in tomato onion soup is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Sea scallops in tomato onion soup estimated approx 1 hr.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook Sea scallops in tomato onion soup using 11 ingredients and 4 steps. Here is how you cook it.
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!
Ingredients and spices that need to be Take to make Sea scallops in tomato onion soup:
- 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
Steps to make Sea scallops in tomato onion soup
- 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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