Scallop Soup Recipe

Name: Scallop Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 leeks, white part only,thinly sliced; 2 -4 cloves garlic, finely chopped; 1 medium onion, thinly sliced; 4 cups fish stock or 4 cups bottled clam juice; 2 cups canned tomatoes, chopped; 1/2 cup dry vermouth (optional); 2 tablespoons grated orange rind; 2 tablespoons chopped fresh basil or 2 teaspoons dried basil; 1 pinch saffron; 1 bay leaf (laurel); 1/2 teaspoon dried thyme; 1/2 teaspoon fennel seed; 1 lb scallops; 1/4 cup chopped fresh parsley; freshly grated parmesan cheese

Servings: persons

2 tablespoons olive oil
2 leeks, white part only,thinly sliced
2 -4 cloves garlic, finely chopped
1 medium onion, thinly sliced
4 cups fish stock or 4 cups bottled clam juice
2 cups canned tomatoes, chopped
1/2 cup dry vermouth (optional)
2 tablespoons grated orange rind
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
1 pinch saffron
1 bay leaf (laurel)
1/2 teaspoon dried thyme
1/2 teaspoon fennel seed
1 lb scallops
1/4 cup chopped fresh parsley
freshly grated parmesan cheese

1
Heat the oil in a large pot over moderate heat.
2
and saute the leeks, garlic, and onion until.
3
tender but not brown, about 5 minutes.
4
Add the fish stock, tomatoes, optional vermouth, orange zest, basil, and saffron.
5
Tie the bay leaf, thyme, and fennel seeds in a small piece of cheesecloth to make a bouquet garni and add it to the pot.
6
Simmer covered for 30 minutes.
7
Add the scallops and simmer until they turn opaque, 3 to 4 minutes.
8
Remove and discard the bouquet garni.
9
Stir in the parsley and serve immediately, garnished with grated Parmesan.

196

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 leeks, white part only,thinly sliced, 2 -4 cloves garlic, finely chopped, 1 medium onion, thinly sliced, and more.

Yes, Scallop Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Scallop Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions