Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, sea scallops in tomato onion soup. One of my favorites. For mine, I am going to 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 current trending meals on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Sea scallops in tomato onion soup is something that I’ve loved my whole life. They are fine and they look wonderful.

For a seafood supper tonight, try Alton Brown's foolproof Seared Scallops recipe. 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.

To begin with this 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 it.

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

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

By far - and I really mean by far - this has to be my favourite soup recipe in any of my books. If you like onion soup, this is so much more - in fact, I don't know anyone who has tried it and not loved it. Try these delicious Pan-Seared Sea Scallops with Paleo Garlic Aioli! Have you ever invited someone over for a weeknight dinner, and then thought to yourself, "What the heck can I make that won't take hours in the kitchen?" I use a shallow bowl to serve so that the scallops can be seen rather than sinking to the bottom.

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.

Drizzle a little more avocado oil over the soup and you are ready to serve. 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. Great served with fried fish and mashed potatoes. Sea scallops are bigger and are often served seared. Heat a large skillet over medium-high heat.

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