Are looking for inspiration recipes sea scallops in tomato onion soup that are delicious? How to prepare it is indeed not too difficult but not easy either. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious sea scallops in tomato onion soup should had aroma and taste that able provoke our taste buds.

Many things that more or less affect the taste quality of sea scallops in tomato onion soup, first from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want prepare sea scallops in tomato onion soup delicious wherever you are, because as long as you know the trick, this dish is could be dish special

Ingredients and seasonings must exist for make

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

Saute onions and mushrooms until tender. Pour in milk and stir over medium heat until thickened and bubbly. Add wine, scallops, salt and pepper. Stir in tomato sauce, tomatoes, wine and seasonings.

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.
5. Done and ready to serve!

Stir in salmon, shrimp and parsley. Sautee the garlic (lots of it!), fennel and aromatics in olive oil in large Dutch oven. Starting adding the fish according to cook time; cover and simmer. Clams and mussels first, followed by crab, lobster meat, halibut and scallops. Choose scallops that are "dry" (not stored in liquid preservatives).

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