Recipe of Homemade Sea scallops in tomato onion soup

Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, sea scallops in tomato onion soup. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Sea scallops in tomato onion soup is one of the most favored of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Sea scallops in tomato onion soup is something which I’ve loved my whole life.

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.

To begin with this particular recipe, we must prepare a few ingredients. You can cook sea scallops in tomato onion soup using 11 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Sea scallops in tomato onion soup:

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