Recipe of Favorite Sea scallops in tomato onion soup

Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, sea scallops in tomato onion soup. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Large sea scallops are combined with garlic, shallots, butter, and bread crumbs then baked to perfection. 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. Flip the scallops, then squeeze in some lemon juice.

Sea scallops in tomato onion soup is one of the most popular of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Sea scallops in tomato onion soup is something which I have loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. 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:

1. Make ready 1/2 lb wild caught sea scallops
2. Get 1/2 lb wild caught shrimps
3. Take 2 lbs organic vine ripen tomatoes
4. Take 2 cups diced potatoes
5. Take 1 egg
6. Make ready 1 largest onion, diced
7. Prepare 3 celery sticks
8. Get 4 garlic cloves
9. Make ready Non filtered extra virgin Olive oil
10. Make ready Salt and pepper
11. Make ready Finishing herb of your choice

Tomato and Rice Soup with Scallops from the Public Health Cookbook – original source of recipe, taken from government resource in the public domain. Campbell's soup base recipes are… Sea Scallops with Tomato Fettuccine - Recipes Food and Cooking. Tender sauteed sea scallops with Fettuccine dressed in heavy cream, sun dried tomatoes, parsley, garlic, onions and Parmesan cheese. 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.

Instructions to make Sea scallops in tomato onion soup:

1. 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.
2. In the heated wok, sear egg washed scallops on both sides until set and set them aside.
3. Sautée diced onion, potatoes and celery until aromatic. Season them with salt and pepper.
4. 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.

Tender sauteed sea scallops with Fettuccine dressed in heavy cream, sun dried tomatoes, parsley, garlic, onions and Parmesan cheese. 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. But I often stick with seafood as a high protein, leaner option. Rinse scallops; pat dry with paper towels. Sprinkle scallops with the pepper; set aside.

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