Tomato Rice Soup With Scallops

Recipe Ingredients

2 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

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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