Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, sea scallops in tomato onion soup. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Drain relish in a sieve, discarding liquid, then. Add tomatoes, tomato paste, wine, parsley, oregano, salt and pepper; mix well. Or try delicious new flavors such as Thai Pumpkin Chicken Soup, Lamb and Chickpea Stew, Coconut Butternut Squash, and Corn and.
Sea scallops in tomato onion soup is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Sea scallops in tomato onion soup is something which I have loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can have sea scallops in tomato onion soup using 11 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Sea scallops in tomato onion soup:
- Make ready 1/2 lb wild caught sea scallops
- Get 1/2 lb wild caught shrimps
- Get 2 lbs organic vine ripen tomatoes
- Take 2 cups diced potatoes
- Take 1 egg
- Make ready 1 largest onion, diced
- Take 3 celery sticks
- Make ready 4 garlic cloves
- Take Non filtered extra virgin Olive oil
- Take Salt and pepper
- Take Finishing herb of your choice
The only change I made was using chopped red onion since I did not have a shallot. These quick seared Blackened Sea Scallops are coated in a homemade blend of blackened seasoning, then cooked in a cast iron skillet served It's the type of restaurant that serves really good French Onion soup, steak tidbits, etc. Here's my onion, tomato and pancetta soup for you to enjoy. By far - and I really mean by far - this has to be my favourite soup recipe in any of my books.
Instructions 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.
If you like onion soup, this is so much more - in fact, I don't know anyone who has tried it and not loved it. I use a shallow bowl to serve so that the scallops can be seen rather than sinking to the bottom. Drizzle a little more avocado oil over the soup and you are ready to serve. Old fashioned breaded tomatoes, or scalloped tomatoes, stewed down with a little onion, thickened with flour, lightly sweetened and tossed with toasted squares of bread, topped with cheese and baked. Great served with fried fish and mashed potatoes.
So that’s going to wrap it up for this exceptional food sea scallops in tomato onion soup recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
