SCALLOP CREAM SOUP
This really is one of the most luxurious and delicate soups imaginable. It is very easy to prepare and cook, but perfect for a special occasion. Crisp, golden croutons are lovely sprinkled over the top of a bowl of hot or chilled soup. You can make croutons a day ahead, and store them in an airtight container once they have cooled.
Categories Easy Entertaining Hearty Soups Soups Scallops Christmas: Starters
Yield Serves 4-6
Number Of Ingredients 11
Steps:
- First, melt the butter in a fairly large saucepan, add the onion and cook it very gently without colouring it at all, about 10 minutes. Next, add the diced potatoes, mix them in with the butter and onions and season with salt and pepper. Then, keeping the heat very low, put the lid on the pan and leave the mixture to sweat for another 10-15 minutes. After that pour in the hot fish stock, give it a good stir, cover the pan again and leave to simmer gently for a further 10-15 minutes. Meanwhile, you can prepare the scallops: wash and dry them thoroughly and cut off the coral-coloured bits of roe (if using) - chop these and keep them on one side on a separate plate. The white parts should be diced roughly, put in a saucepan with the cold milk and a little salt and pepper, then poached very gently for 3-4 minutes or until opaque. When the vegetables are cooked, transfer them and their cooking liquid to a blender and whiz to a purée. Now combine the white parts of the scallops (and the milk they were cooked in) with the potato purée. At this point any pieces of coral roe (if using) can be added and the soup gently re-heated. Finally, beat the egg yolks thoroughly with the cream, remove the soup pan from the heat, stir in the egg and cream mixture and return the pan to a gentle heat. Cook, stirring, until the soup thickens slightly - but be very careful not to let it come anywhere near the boil or it will curdle. This final stage should only be done at the last minute, just before serving, so if you want to make this soup in advance, prepare it up to the egg yolk and cream stage. To make the croutons, pre-heat the oven to gas mark 4, 350°F (180°C). Place the cubes of bread in a bowl, together with the oil, and stir them around so that they get an even coating. Then arrange them on a baking sheet. Bake them on a high shelf in the oven for 10 minutes or until they are crisp and golden. One word of warning: do use a kitchen timer for this operation because it's actually very hard to bake something for just 10 minutes without forgetting all about it. Then cool on the baking sheet and store in an airtight container. To serve the soup, ladle it into warm soup bowls and garnish with croutons and some chopped fresh parsley.
SCALLOP SOUP
Make and share this Scallop Soup recipe from Food.com.
Provided by spatchcock
Categories Very Low Carbs
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a large pot over moderate heat.
- and saute the leeks, garlic, and onion until.
- tender but not brown, about 5 minutes.
- Add the fish stock, tomatoes, optional vermouth, orange zest, basil, and saffron.
- Tie the bay leaf, thyme, and fennel seeds in a small piece of cheesecloth to make a bouquet garni and add it to the pot.
- Simmer covered for 30 minutes.
- Add the scallops and simmer until they turn opaque, 3 to 4 minutes.
- Remove and discard the bouquet garni.
- Stir in the parsley and serve immediately, garnished with grated Parmesan.
Nutrition Facts : Calories 266.8, Fat 9.9, SaturatedFat 1.6, Cholesterol 39.9, Sodium 712.9, Carbohydrate 18.3, Fiber 3, Sugar 6, Protein 26.6
SCALLOP SOUP
This is based on a recipe from Bon Appetit's May 1984 issue, from a menu titled: Hearty Dinner from Portugal" in the Cooking for Two Elegant and Easy section. Be sure to get that broth boiling before you ladle it over those thinly sliced raw scallops! :) I haven't yet tried this.
Provided by mersaydees
Categories Portuguese
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In small saucepan bring broths, clam juice and Port to boil.
- Season with pepper.
- Divide scallops between 2 bowls.
- Ladle over the very heated broth.
- Garnish with the green onions or chives and serve.
CREAMY SCALLOP CHOWDER
A wonderful soup featuring white wine, onions and tender scallops. You may use either ocean or bay scallops.
Provided by Shirley
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Wash and drain scallops. If scallops are large, cut in half. In a small stock pot, melt butter over medium-low heat. Saute onions and mushrooms until tender.
- Stir in flour. Pour in milk and stir over medium heat until thickened and bubbly. Add wine, scallops, salt and pepper. Cook over medium heat until thickened. Serve topped with Swiss cheese and parsley.
Nutrition Facts : Calories 297.6 calories, Carbohydrate 12.8 g, Cholesterol 79.5 mg, Fat 12.2 g, Fiber 2 g, Protein 28.6 g, SaturatedFat 7 g, Sodium 920.8 mg, Sugar 5.1 g
SCALLOP AND MUSHROOM CHOWDER
Steps:
- In medium pot, over medium-high heat, melt 2 tablespoons butter. Dredge scallops in flour. Shake off excess and saute in butter for 3 minutes, or until opaque and starting to color. Use a slotted spoon to remove scallops from pan and set aside.
- Melt remaining 2 tablespoons of butter in pan. Saute mushrooms and celery for 5 minutes.
- Stir in wine, potato soup, clam juice and seafood seasoning. Bring to boil, reduce heat and simmer for 10 minutes. Stir in scallops with any accumulated juice and simmer for 3 minutes.
SPINACH AND SCALLOP SOUP
Categories Soup/Stew Dairy Leafy Green Herb Shellfish Appetizer Quick & Easy High Fiber Scallop Spinach Bon Appétit
Yield Makes 2 main course servings
Number Of Ingredients 9
Steps:
- Melt butter in heavy medium saucepan over medium heat. Add bell pepper and onion and sauté until almost tender, about 3 minutes. Add broth, spinach, cream and crushed red pepper. Cover pan and simmer until spinach is tender, about 3 minutes. Add scallops and simmer uncovered until just opaque in center, about 3 minutes. Mix in basil. Season soup to taste with salt and pepper. Ladle soup into bowls and serve.
CHEF JOHN'S BAY SCALLOP CHOWDER
Every once in a while I make a dish that no matter how great it tastes, I just can't get past how it looks, and that was the case with this very easy, incredibly delicious scallop chowder. If you do make it, and want a thicker, more traditional chowder base, simply mash some of your potatoes into the mixture.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Chowders
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir until fat renders and bacon is slightly browned, 3 to 5 minutes. Add onion to bacon; cook and stir until soft and translucent, 3 to 5 minutes. Stir celery and garlic into onion mixture, cook until fragrant, 1 minute.
- Pour clam juice, chicken broth, potato, cayenne pepper, and black pepper into bacon mixture; bring to a simmer, reduce heat to medium low, and cook until potatoes are almost tender, 12 to 15 minutes. Stir cream and chile pepper into potato mixture; bring to a simmer and cook until potatoes are completely tender and chowder flavors combine, about 5 minutes. Season with lemon zest and salt.
- Stir scallops into chowder and cook over medium heat until scallops are tender and white, 1 to 3 minutes. Remove from heat; stir in tarragon.
Nutrition Facts : Calories 300.2 calories, Carbohydrate 17.2 g, Cholesterol 96.6 mg, Fat 11.1 g, Fiber 1.6 g, Protein 32.9 g, SaturatedFat 4.5 g, Sodium 642.2 mg, Sugar 1.8 g
MONKFISH AND SCALLOP SOUP
Provided by Pierre Franey
Categories dinner, quick, soups and stews, main course
Time 20m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Cut the monkfish into 1-inch cubes.
- If sea scallops are used, cut them in half.
- Heat the oil in a kettle or large saucepan. Add the onions, garlic, celery and fennel, and cook, stirring, until wilted. Add the saffron, jalapeno pepper and tomatoes. Cook, stirring, over high heat for 2 minutes.
- Add the wine, water, bay leaf, thyme, salt and pepper. Bring to a boil and simmer for 10 minutes, stirring often.
- Add the monkfish, scallops and mussels. Bring to a boil and simmer for 5 minutes. Check the seasonings, then stir in the parsley or basil. Serve immediately with garlic Parmesan croutons.
Nutrition Facts : @context http, Calories 287, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 8 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 1 gram, Sodium 1478 milligrams, Sugar 4 grams, TransFat 0 grams
EASY SHRIMP & SCALLOP SOUP
Made with sea scallops and large shrimp, this Italian-style soup is elegant enough for company but quick enough for a weeknight.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Cook and stir shrimp and scallops in 1 Tbsp. hot oil in large nonstick saucepan on medium heat 4 to 5 min. or until shrimp turn pink and scallops are opaque. Remove from pan; cover to keep warm. Heat remaining oil in saucepan. Add onions and garlic; cook and stir 4 to 5 min. or until onions are crisp-tender.
- Stir in tomatoes, wine and crushed pepper. Bring to boil; simmer on medium-low heat 10 min.
- Add shrimp mixture, basil and half the marjoram; cook 5 min., stirring occasionally. Serve topped with cheese and remaining marjoram.
Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 15 g
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