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Scallop Soup https://www.metro.ca/userfiles/image/recipes/Soupe-petoncles-1552.jpg PT15M PT30M PT45M
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.
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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 (115 g) vermicelli or rice 1/2 cup (125 mL) parsley 2/3 lb (310 g) scallops Salt and pepper to taste
Scallop Soup

Scallop Soup

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  • Gluten-free
4
servings
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    leek
  • 1 Tbsp.
    (15 mL)
    butter
  • 1 Tbsp.
    (15 mL)
    oil
  • 1
    cayenne pepper
  • 28 oz
    (796 mL)
    crushed plum tomatoes
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  • 4 cups
    (1 L)
    fish stock
  • 1/4 lb
    (115 g)
    vermicelli or rice
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  • 1/2 cup
    (125 mL)
    parsley
  • 2/3 lb
    (310 g)
    scallops
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  • Salt and pepper to taste
Imprimer ma sélection

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.

Source : Metro

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Gluten-free recipes

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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