Scallop Soup
Indulge in the velvety richness of Scallop Soup, a luxurious and comforting seafood dish that's perfect for any occasion. This silky soup combines tender seared sea scallops with a creamy base infused with garlic, onions, celery, and a hint of white wine for depth and complexity. The addition of fresh thyme and a splash of lemon juice brightens the flavors, while a seafood stock foundation ensures every spoonful is brimming with coastal charm. Garnished with vibrant fresh parsley and served steaming hot, this elegant soup is ideal alongside crusty bread for an unforgettable meal. Whether you're hosting a dinner party or simply craving a restaurant-worthy experience at home, this Scallop Soup is sure to impress.
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Recipe Information
Ingredients
- 500 grams large sea scallops
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 medium yellow onion, finely chopped
- 1 celery stalk, finely chopped
- 2 tablespoons all-purpose flour
- 4 cups seafood or fish stock
- 1 cup heavy cream
- 1 cup white wine
- 1 tablespoon lemon juice
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- to taste salt
- to taste black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Thoroughly rinse the scallops in cold water and pat them dry with paper towels. Cut the scallops into bite-sized pieces if they are very large.
In a large pot, heat 1 tablespoon of butter and the olive oil over medium heat. Add the scallops and sear them for 1-2 minutes on each side until lightly golden. Remove the scallops and set aside.
In the same pot, add the remaining 1 tablespoon of butter. Stir in the minced garlic, chopped onion, and celery. Cook, stirring frequently, until the vegetables are softened, about 5 minutes.
Sprinkle the flour over the cooked vegetables and stir well to create a roux. Cook the roux for 1-2 minutes to eliminate the raw flour taste.
Slowly pour in the white wine, stirring constantly to prevent lumps. Allow the wine to cook down for 2 minutes.
Add the seafood stock, thyme, and bay leaf. Stir to combine. Bring the mixture to a gentle simmer over medium heat and cook for 15 minutes, letting the flavors meld together.
Reduce the heat to low and remove the bay leaf. Stir in the heavy cream, lemon juice, and season with salt and black pepper to taste.
Return the seared scallops to the pot and cook for another 5 minutes until they are heated through and tender. Be careful not to overcook the scallops, as they can become tough.
Ladle the soup into bowls, garnish with fresh parsley, and serve hot with crusty bread or crackers.
Nutrition Facts
Calories |
541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 1755 mg | 76% | |
| Total Carbohydrate | 18.0 g | 7% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 2.2 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 628 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
