Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, sea scallops in tomato onion soup. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

A light and elegant dinner, find Seared Sea Scallops with Tomato, Red Onion and Balsamic Salsa and other simply great recipes at From A Chef's Kitchen. Bay scallops (on the left) are small in size and are best used in a soup, stew or pasta dish. The sea scallop (on the right) is the one you want for.

Sea scallops in tomato onion soup is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Sea scallops in tomato onion soup is something that I have loved my entire life.

To begin with this recipe, we must first prepare a few components. You can have sea scallops in tomato onion soup using 11 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Sea scallops in tomato onion soup:

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

These quick seared Blackened Sea Scallops are coated in a homemade blend of blackened seasoning, then cooked in a cast iron skillet served It's the type of restaurant that serves really good French Onion soup, steak tidbits, etc. But I often stick with seafood as a high protein, leaner option. To make pan-seared scallops as good as ones served at restaurants, make sure they're dry, and use a very hot pan. Be sure not to overcook them.

Steps to make 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.

Another important tip: Once you've placed the scallops in the pan, don't touch them. If you give in to the temptation to move the scallops around the pan, all. Try these delicious Pan-Seared Sea Scallops with Paleo Garlic Aioli! Remove the tough ligament from the side of each scallop and discard. Pat the scallops dry with a Combine the mango, tomatoes, minced onion, cilantro, chile, lime zest, and lime juice in a small bowl.

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