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Tomato Rice Soup With Scallops

When vine-ripe tomatoes begin appearing, they add a special touch to this recipe, but canned tomatoes are fine during the rest of the year.

Type: Fish, Shellfish
Courses: Soup
Serves: 4 people

Recipe Ingredients

2 tablespoons 30mlOlive oil
1/2 cup 31g / 1.1ozChopped onion
2   Celery stalks - chopped
1   Carrot - finely chopped (large)
1/2 cup 80g / 2.8ozLong-grain white rice
1   Chopped tomatoes - (28 oz) - drained with
  Their juice reserved, or 1 1/2 lbs fresh
  Ripe tomatoes, cored and chopped
2 cups 474mlReduced-salt chicken broth or water - more if needed
  Salt - to taste
  Freshly-ground black pepper - to taste
3/4 lb 340g / 11ozBay or sea scallops
1/4 cup 23g / 0.8ozMinced fresh basil

Recipe Instructions

Seafood Alternatives: squid rings, cubed white fish, shrimp

Heat the oil in a large saucepan, add the onion, celery and carrot and cook, stirring, until beginning to soften, 2 to 3 minutes. Add the rice and cook, stirring, until evely coated in oil, 1 to 2 minutes. Add the tomatoes and liquid, chicken broth, salt and pepper, bring to a boil, cover and simmer for 15 minutes.

Rinse the scallops and cut large sea scallops in half. Stir the scallops into rice, cover and continue to simmer until the rice is just tender to the bite and the scallops are opaque through, 5 to 10 minutes longer, depending on the size of the scallops. Taste the soup for seasoning and stir in the basil just before serving.

This recipe yields 4 servings.

Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com

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