Tomato Rice Soup With Scallops Recipe - Cooking Index
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, Shellfish2 tablespoons | 30ml | Olive oil |
1/2 cup | 31g / 1.1oz | Chopped onion |
2 | Celery stalks - chopped | |
1 | Carrot - finely chopped (large) | |
1/2 cup | 80g / 2.8oz | Long-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 | 474ml | Reduced-salt chicken broth or water - more if needed |
Salt - to taste | ||
Freshly-ground black pepper - to taste | ||
3/4 lb | 340g / 11oz | Bay or sea scallops |
1/4 cup | 23g / 0.8oz | Minced fresh basil |
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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