Recipe #1552
Scallop Soup
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 30 min |
| Total: | 45 min |
4 serves
servings
servings
Wine & food pairing
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Recipe ingredients
- 1 leek
- 1 Tbsp. (15 mL) butter
- 1 Tbsp. (15 mL) oil
- 1 Cayenne pepper
- 28 oz (796 mL) crushed plum tomatoes
- 4 cups (1 L.) fish stock
- 1/4 lb. (100 g) vermicelli or rice
- 1/2 cup (125 mL) parsley
- 2/3 lb (300 g) scallops
- To taste salt and pepper
Preparation
In a large saucepan, cook the leek in butter and oil until it becomes glassy.
Add Cayenne pepper, tomatoes and fish stock.
Cover and bring to a boil. Lower the heat and simmer for about 15 minutes.
Add vermicelli and cook 2 minutes.
Add parsley and scallops.
Cook just until scallops lose their sheen, then take off the heat immediately—scallops become tough and rubbery when overcooked.
Suggestion
Scallops require very little cooking or they quickly become dry, tough and tasteless.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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