Good afternoon here me will give you a recipe sea scallops in tomato onion soup which is delicious The way making it is very very easy. You just need to be careful to get results from sea scallops in tomato onion soup which has aroma and taste that able evoke our tastes.

So that the result of sea scallops in tomato onion soup, what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to make and serving it. No need doubt if want prepare sea scallops in tomato onion soup the delicious as long as you know the tricks and how to make this dish can become serving very special.

Ingredients and seasonings used in make

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

Step by step to cook 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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