SCALLOP & SHRIMP SOUP » THE NUTRITION ADVENTURE

Scallop & Shrimp Soup » The Nutrition Adventure image

Provided by @MakeItYours

Number Of Ingredients 16

1 lb. thawed Sprouts Fish Market Wild Sea Scallops 10-20 count, cut into bite-size pieces
1 lb. thawed Sprouts Fish Market 21/25 Wild Raw Shell-On Shrimp, peeled and deveined, cut into bite-size pieces
½ tsp. Sprouts brand paprika
½ tsp. Old Bay seasoning
1 Tbsp. Sprouts brand olive oil
3 cups ½-inch diced Yukon potatoes
1 cup finely diced yellow onion
1 ½ tsp. minced garlic
32 fl. oz. Sprouts brand vegetable broth
1 medium red bell pepper, diced into bite-size pieces
1 Tbsp. clam juice
½ tsp. black pepper
8 fl. oz. 2% milk
½ cup plain whole-fat Greek yogurt
2 Tbsp. finely chopped dill
¼ tsp. salt

Steps:

1. Place the thawed scallops and shrimp in a large bowl and season with paprika and Old Bay seasoning, tossing to coat evenly. Set aside.
2. In a large stock pot, heat olive oil over medium heat. Add the potatoes, onions, and garlic. Saute for 5 minutes, stirring occasionally to prevent sticking. Add the bell pepper, vegetable broth, clam juice and black pepper. Cook for 10 minutes or until potatoes are tender.
3. Reduce the heat to low and add the seasoned scallops and shrimp, milk, Greek yogurt, dill and salt. Cook for 5 minutes or until seafood is cooked through.
4. Serve soup garnished with fresh dill, if desired. Best enjoyed within 2 days.