How to Make Award-winning Sea scallops in tomato onion soup - Free Download

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

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

Steps 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..

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. 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. 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.

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