Hey everyone, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, sea scallops in tomato onion soup. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Before you jump to Sea scallops in tomato onion soup recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Saving Money Inside the Kitchen. Mediterranean, Dry White Wine, Sea Scallop, Tomato, Dinner, Easy, Quick, Weekday, Main Course, Dairy Free, Gluten Free, Nut Free, Vegetarian. Wipe the scallops dry with paper towels and brush them with a tablespoon of olive oil. Grill over very high heat just enough to make crosshatch marks on.

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

To begin with this recipe, we must 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 it.

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

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

To serve, pour the chilled soup into shallow bowls. Tender sauteed sea scallops with fettuccine dressed in heavy cream, sun dried tomatoes, parsley, garlic, onions and parmesan cheese. Sea scallops are always the best choice for pan-searing. Heat the olive oil in a large skillet over medium-high heat.

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.

Sea scallops are always the best choice for pan-searing. Heat the olive oil in a large skillet over medium-high heat. Hi, this is a really simple quick soup. Only takes minutes to prepare but it is super healthy. I hope you will like it.

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