Best Scallop Shrimp Soup The Nutrition Adventure Recipes
SCALLOP AND SHRIMP CHOWDER
My sister-in-law brought some scallops from Nova Scotia. They are awesome in this chowder. I add the broth, potatoes, corn, and flour to the slow cooker crock the night before, store in the refrigerator, and just turn it on in the morning. Great weeknight meal.
Provided by Sherrie
Categories Soups, Stews and Chili Recipes Chowders
Time 6h50m
Yield 8
Number Of Ingredients 11
Steps:
- Stir broth, potatoes, corn, onion, and flour together in a 3 1/2-quart slow cooker crock.
- Cook on Low until potatoes are tender, about 6 hours.
- Stir cream, scallops, shrimp, potato flakes, and garlic pepper into the broth. Cook on High until slightly thickened, 35 to 45 minutes. Season with salt.
Nutrition Facts : Calories 331.5 calories, Carbohydrate 37.9 g, Cholesterol 109.6 mg, Fat 14.4 g, Fiber 4 g, Protein 14.8 g, SaturatedFat 7.7 g, Sodium 368.6 mg, Sugar 3.6 g
AUTHENTIC JAPANESE SCALLOP SOUP WITH RAMEN NOODLES
Adapted from an authentic Japanese recipe, an easy and delicious soup. Look for dashi stock in a Japanese grocery store or order it online!
Provided by Seth Kolloen
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 25m
Yield 2
Number Of Ingredients 12
Steps:
- Bring 2 cups water to a boil in a saucepan. Cook ramen noodles in boiling water until tender, 2 to 3 minutes; drain. Rinse with cold water to stop cooking process. Divide noodles between 2 soup bowls.
- Bring 2 1/2 cups water to a boil in a saucepan. Stir soy sauce, mirin, dashi no moto, and rice vinegar into the boiling water. Reduce heat to low. Add shiitake mushrooms, green onions, and ginger to the water; cook at a simmer until mushrooms are tender, 3 to 5 minutes. Pour about half the mixture over each portion of noodles.
- Melt butter in a skillet over medium-high heat. Cook scallops in melted butter until opaque in the middle, about 3 minutes. Put 4 cooked scallops into each soup bowl to serve.
Nutrition Facts : Calories 290.7 calories, Carbohydrate 18.5 g, Cholesterol 83.8 mg, Fat 8.1 g, Fiber 1.2 g, Protein 31.4 g, SaturatedFat 4 g, Sodium 1445.6 mg, Sugar 5.8 g
CHEF JOHN'S BAY SCALLOP CHOWDER
Every once in a while I make a dish that no matter how great it tastes, I just can't get past how it looks, and that was the case with this very easy, incredibly delicious scallop chowder. If you do make it, and want a thicker, more traditional chowder base, simply mash some of your potatoes into the mixture.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Chowders
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir until fat renders and bacon is slightly browned, 3 to 5 minutes. Add onion to bacon; cook and stir until soft and translucent, 3 to 5 minutes. Stir celery and garlic into onion mixture, cook until fragrant, 1 minute.
- Pour clam juice, chicken broth, potato, cayenne pepper, and black pepper into bacon mixture; bring to a simmer, reduce heat to medium low, and cook until potatoes are almost tender, 12 to 15 minutes. Stir cream and chile pepper into potato mixture; bring to a simmer and cook until potatoes are completely tender and chowder flavors combine, about 5 minutes. Season with lemon zest and salt.
- Stir scallops into chowder and cook over medium heat until scallops are tender and white, 1 to 3 minutes. Remove from heat; stir in tarragon.
Nutrition Facts : Calories 300.2 calories, Carbohydrate 17.2 g, Cholesterol 96.6 mg, Fat 11.1 g, Fiber 1.6 g, Protein 32.9 g, SaturatedFat 4.5 g, Sodium 642.2 mg, Sugar 1.8 g
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