Best Scallop Soup Recipes

EASY SHRIMP & SCALLOP SOUP

Steps:

• Cook and stir shrimp and scallops in 1 Tbsp. hot oil in large nonstick saucepan on medium heat 4 to 5 min. or until shrimp turn pink and scallops are opaque. Remove from pan; cover to keep warm. Heat remaining oil in saucepan. Add onions and garlic; cook and stir 4 to 5 min. or until onions are crisp-tender.
• Stir in tomatoes, wine and crushed pepper. Bring to boil; simmer on medium-low heat 10 min.
• Add shrimp mixture, basil and half the marjoram; cook 5 min., stirring occasionally. Serve topped with cheese and remaining marjoram.

SEARED SCALLOP THAI NOODLE SOUP

Steps:

• Prepare noodles according to package directions. Some rice noodles you soak in cold water, others in hot water, others you boil briefly.
• Heat a wok or large saute pan on high with 2 tsp of canola oil. Saute ginger, onion, chiles, lemon grass and lime leaves until soft, about 3 minutes.
• Add carrots and cabbage and cook 2 more minutes. Add shiitakes and cook an additional minute.
• Add fish sauce and chicken broth. Simmer about 15 minutes, to let liquid reduce a bit.
• In the last 5 minutes of cook time, heat a small skillet on medium with 1 tsp of canola oil. Dry and season scallops with a light sprinkle of salt and chile powder. Pan sear approximately 3 minutes per side.
• Add lime juice and white pepper to broth and check for seasoning. Be careful not to add too much white pepper, as it is pretty potent. Add noodles and scallions to broth and heat.
• Serve noodles topped with scallops and basil.

SPINACH AND SCALLOP SOUP

Steps:

• Melt butter in heavy medium saucepan over medium heat. Add bell pepper and onion and sauté until almost tender, about 3 minutes. Add broth, spinach, cream and crushed red pepper. Cover pan and simmer until spinach is tender, about 3 minutes. Add scallops and simmer uncovered until just opaque in center, about 3 minutes. Mix in basil. Season soup to taste with salt and pepper. Ladle soup into bowls and serve.

AUTHENTIC JAPANESE SCALLOP SOUP WITH RAMEN NOODLES

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.

SCALLOP AND LEEK SOUP

Steps:

• In a large saucepan over medium heat, melt 2 tbsp butter; add onion, celery, carrot, leek, parsley, bay leaf, salt, pepper, tarragon, paprika and cayenne. Sautee for about 10-12 minutes, until veggies are tender, stirring often.
• Add the wine and scrape up the pan juices. Simmer until reduced by half, about 8 to 10 minutes.
• Stir in the scallops; cook for about 5 minutes or until the scallops are opaque.
• Add the milk and cream, cook for another 3-5 minutes or until heated through.
• Remove bay leaf and serve.

MONKFISH AND SCALLOP SOUP

Steps:

• Cut the monkfish into 1-inch cubes.
• If sea scallops are used, cut them in half.
• Heat the oil in a kettle or large saucepan. Add the onions, garlic, celery and fennel, and cook, stirring, until wilted. Add the saffron, jalapeno pepper and tomatoes. Cook, stirring, over high heat for 2 minutes.
• Add the wine, water, bay leaf, thyme, salt and pepper. Bring to a boil and simmer for 10 minutes, stirring often.
• Add the monkfish, scallops and mussels. Bring to a boil and simmer for 5 minutes. Check the seasonings, then stir in the parsley or basil. Serve immediately with garlic Parmesan croutons.

SCALLOP SOUP

Steps:

• In small saucepan bring broths, clam juice and Port to boil.
• Season with pepper.
• Divide scallops between 2 bowls.
• Ladle over the very heated broth.
• Garnish with the green onions or chives and serve.

SALMON AND SCALLOP SOUP WITH CAVIAR

Steps:

• Melt 2 TBSP butter in heavy large saucepan over medium-high heat. Add 3/4 CUP shallots; saute until soft, about 3 minutes. Add smoked salmon and Champagne; bring to boil. Add 2 CUPs clam juice, dill sprig, tarragon sprig, and bay leaf. Bring soup to boil; reduce heat to low and simmer 10 minutes. Add 2/3 CUP cream; bring to boil. Remove from heat and let stand at room temperature 1 hour to allow flavors to develop. Discard dill sprig, tarragon sprig, and bay leaf. Working in batches, puree salmon soup in blender until smooth. Strain soup into large saucepan. Melt remaining 2 TBSP butter in another heavy large saucepan over medium-high heat. Add remaining 3/4 CUP shallots. Saute until shallots are soft, about 3 minutes. Increase heat to high. Add bay scallops; saute 1 minute. Add vermouth and coriander; bring to boil. Add remaining 1 CUP clam juice and 2 CUPS cream; bring to boil. Working in batches, puree scallop soup in blender until smooth. Strain soup into bowl. Stir scallop soup into salmon soup. Season to taste with salt and pepper. Heat oil in heavy large skillet over high heat. Sprinkle salmon fillet pieces and sea scallops with salt and pepper. Add salmon to skillet and cook until browned and just opaque in center, about 2 minutes per side. Transfer to plate. Add sea scallops to same skillet. Cook until browned and just opaque in center, about 2 minutes per side. Meanwhile, rewarm soup. Divide among 8 wide shallow soup bowls. Place 1 salmon piece in center of each bowl. Top each with 1 sea scallop. Spoon 1/2 TSP caviar atop each scallop. Garnish with additional dill sprigs.

WARM CUCUMBER SOUP WITH SCALLOP AND SOLE MOUSSELINES

Steps:

• Cook cucumbers in a 4- to 5-quart pot of boiling salted water , uncovered, just until water returns to a boil, about 1 minute, then immediately drain in a colander and transfer to a bowl of ice and cold water to stop cooking. Drain cucumbers well, then purée in 2 batches in a blender until as smooth as possible, about 1 minute, transferring to a bowl.
• Peel potato and cut into 1/2-inch cubes. Cook onion, carrot, celery, garlic, bay leaf, and thyme in butter in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables are softened, about 3 minutes. Add potato, 4 cups water, pepper, and 1/2 teaspoon salt and simmer, partially covered, until potato is very tender, about 15 minutes. Discard bay leaf and thyme.
• Purée mixture in batches in blender until very smooth, about 1 minute (use caution when blending hot liquids), transferring to a large bowl. Chill, uncovered, until completely cool, about 30 minutes.
• Stir cucumber purée into potato purée and force soup through a fine-mesh sieve into a large bowl, pressing hard on and then discarding solids.
• Stir remaining teaspoon salt into soup, then reheat in a bowl in a microwave or in a saucepan on stovetop over low heat (microwaving is best because it preserves the soup's bright green color). Put 1 mousseline in each of 10 shallow soup bowls and pour warm soup around each.

SALMON AND SCALLOP SOUP

Steps:

• Saute e/4 cups shallots add smoked salmon and champagne. Bring to boil, add 2 cups of clam juice and the herbs. Bring to boil then reduce to simmer 10 minutes. Add 2/3 C cream, bring to boil then remove from heat for 1 hour at room temp. Discard herbs. Puree and strain into sauce pan. Saute remaining shallots in 2 TBS butter, increase heat to high add bay scallops, saute 1 minute. Add vermouth and coriander to boil. Add remaining 1 C clam juice and 2 cups cream. Bring to boil. Puree and strain. Stir into Salmon soup. Divide warm soup Saute salmon fillet and seas scallops. Place 1 salmon in bowl, top with one sea scallop and top with caviar

CRAB AND SCALLOP SOUP WITH PEPPERS AND PEAS

Steps:

• Clean crab and crack; remove meat. Reserve shells and crab butter (gray-green coating inside crab shell). Refrigerate crab meat. Place shells and crab butter in 8- to 10-quart stockpot. Add water, clam juice, onion halves, carrot, thyme and cayenne. Boil over medium heat until liquid is reduced to 9 cups, about 1 1/2 hours. Strain stock.
• Melt 2 tablespoons butter in heavy large Dutch oven over medium-high heat. Add chopped onion and garlic and sauté until tender, about 6 minutes. Add curry powder and ground turmeric and stir 1 minute. Add crab stock, butternut squash and potato. Simmer until vegetables are very tender, about 35 minutes. Transfer mixture to blender in batches and puree until smooth. Return to Dutch oven. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm before continuing.)
• Melt 1 tablespoon butter in large skillet. Add all bell peppers and sauté until crisp-tender, about 2 minutes. Add bay scallops and sauté until almost cooked through, about 3 minutes. Add reserved crab meat and green peas and cook until heated through, about 3 minutes. Season with salt and pepper.
• Ladle squash puree into bowls. Top with seafood mixture and serve.

CREAM OF SCALLOP SOUP

Steps:

• Pat scallops dry, then quarter and season with 1/8 tsp of salt. Boil fish stock, wine, shallot, thyme, and 1/2 tsp salt in a heavy medium sauce pan, covered, 5 minutes. Strain liquid through a fine-mesh sieve into a bowl, pressing on and then discarding solids. Return liquid to saucepan. Bring to a boil, then stir in scallops and simmer, covered, stirring occasionally, until just cooked through, 2 to 3 minutes. Remove scallops with a slotted spoon and keep warm, covered. Reserve cooking liquid in saucepan. Meanwhile, simmer creme fraiche in a small heavy saucepan until reduced to 1/2 cup, about 3 minutes. Add to cooking liquid in saucepan and simmer 3 minutes. Whisk together yolks, 1/4 cup creme fraiche miture, and 1/4 tsp pepper in a bowl. Add half of remaining creme fraiche mixture to yolk mixture in a slow stream, whisking, then return to saucepan, whisking. Cook over very low heat, whisking, until just slightly thickened, about 1 minute (do not boil). Remove from heat and season with salt. Divide scallops among 4 warmed small soup bowls and sprinkle with chives. Pour soup over scallops and serve immediately. ***Eggs are not fully cooked in this recipe.

SCALLOP AND ENDIVE SOUP

Steps:

• Place the connective muscle from scallops, the shallots, the wine, and 3 cups water in a small saucepan. Bring to a boil. Lower the heat and simmer for 15 minutes. Strain and discard the solids.
• Pour the liquid into a medium saucepan. Bring to a boil. Add the endive and return to a boil. Add the scallops and the tarragon, stir once to separate the scallops. Return barely to a simmer without stirring.
• Add 1/2 cup heavy cream to the soup. Add cornstarch to the remaining heavy cream. Ladle a few spoons of the hot soup into the cornstarch mixture; stir to combine. Pour the mixture into the soup, stirring gently to incorporate. Cover the pan and return to a boil. Uncover, lower the heat and simmer for 3 minutes. Season with salt and pepper.

SHRIMP AND SCALLOP DUMPLING SOUP

Steps:

• Mince shrimp quickly in a food processor. Add scallops, sprinkle with 1/8 t salt, and mince again till glutinous. Add remaining ingredients and mix well.
• In order to taste and season with salt, heat a small amount of the mix in a microwave oven.
• Spoon out portions of the mix, forming 1 inches balls, and drop into lightly boiling dashi stock or hot water for about 2 minutes, then drain.
• Mix chicken stock and dashi stock, and season with light color soy sauce and white pepper, or salt if needed.
• Shred celery and Japanese leek along fibers and soak in ice water.
• Heat the soup and add the dumplings. Arrange dumplings in soup dishes, and pour on the soup. Heap the drained celery and Japanese leek in the center. Garnish with Italian parsley between the dumplings to serve.
• Basic Recipe: Dashi stock:.
• 1 4-inch (3-4 cm) piece of dried kombu, A good handful of bonito flakes,Cold water, from the tap if you have good local water, or use bottled.
• Soak the dried kombu piece in 3-4 cups of cold water for about 20 minutes. Bring the water to the boil, then add the handful of bonito flakes. Immediately switch off the heat and let it sit for at least 5 minutes. Strain through a sieve, pressing out all the goodness.
• Makes 3-4 cups.

PUMPKIN SCALLOP SOUP

Steps:

• Heat oil in dutch oven over medium-high heat.
• Saute the garlic, celery, and onion until the onion is translucent.
• Add flour and stir for a few minutes until roux is nice and golden(2-3 minutes).
• Add stock and stir with a whisk until mixture begins to thicken.
• Add remaining ingredients except the cream, salt, pepper, and scallops.
• Simmer covered for 30 minutes, stirring often.
• Add cream, salt, and pepper.
• Add scallops and heat for about 4-5 minutes, make sure not to over cook the scallops!
• Serve immediately.

SALMON, SCALLOP AND MUSSEL SOUP

Steps:

• Pour fish stock into a large saucepan and bring to the boil before turning down to a simmer.
• Cut the salmon into 3-4cm cubes and lower into the stock.
• Add the scallops, chopped dill and the mussels.
• The second the mussels have opened, add the cream, season the soup with salt and pepper, then ladle into warm bowls.
• Sprinkle over some dill for presentation.

SCALLOP SOUP

Steps:

• 1. In the top of a double boiler, blend milk, cream, butter, salt, pepper and Worcestershire sauce.
• 2. Place top of double boiler over the bottom with boiling water and bring to a simmer, stirring frequently.
• 3. Add scallops to the mixture and cook until tender, about 8 to 10 minutes.
• 4. Pour hot soup into individual bowls. Sprinkle each serving with parsley and paprika.

SCALLOP & SHRIMP SOUP » THE NUTRITION ADVENTURE

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.