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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.
4
1 leek 1 Tbsp. (15 mL) butter 1 Tbsp. (15 mL) oil 1 cayenne pepper 28 oz (796 mL) crushed plum tomatoes 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

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

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1
    leek
  • 1 Tbsp.
    (15 mL)
    butter
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    SAVE UP TO $3.36
    LACTANTIA BUTTER

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    $3.33 ea.

    454 g SALTED OR UNSALTED

  • 1 Tbsp.
    (15 mL)
    oil
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    5 BONUS Reward Miles when you buy 1
    MASTRO OLIVE OIL

    MASTRO OLIVE OIL

    $7.99 ea.

    1 L

    5 AIR MILES® Bonus Miles

  • 1
    cayenne pepper
    You might like:

    Flyer Deal  (1)
    CLUB HOUSE ORGANIC SPICE BAG

    CLUB HOUSE ORGANIC SPICE BAG

    BUY 1 $3.29

    SELECTED SIZES SELECTED VARIETIES BUY 2 $2.99 ea. BUY 3 $2.49 ea.

  • 28 oz
    (796 mL)
    crushed plum tomatoes
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    TOMATOES ON THE VINE

    TOMATOES ON THE VINE

    $1.79 /lb

    PRODUCT OF ONTARIO 3.95/kg

    CAMPARI TOMATOES

    CAMPARI TOMATOES

    $2.99 ea.

    1 lb PRODUCT OF ONTARIO

  • 1/4 lb
    (115 g)
    vermicelli or rice
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    UNCLE BEN'S RICE

    UNCLE BEN'S RICE

    $6.99 ea.

    1.4 - 2 kg SELECTED VARIETIES

  • 1/2 cup
    (125 mL)
    parsley
  • 2/3 lb
    (310 g)
    scallops

  • 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

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

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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