Scallops and Tomato Soup
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Picture by:
LISABGOLD
This is a lovely seafood soup where scallops are added to a tomato soup base and garnished with fresh basil.
Ingredients
Serves: 4
- 2 tablespoons olive oil
- 1/2 onion, chopped
- 2 stalks celery, chopped
- 1 large carrot, finely chopped
- 75g uncooked long-grain rice
- 2 (400g) tins chopped tomatoes
- 2 cups (500ml) chicken stock
- salt and freshly ground black pepper to taste
- 350g scallops
- handful chopped fresh basil
Directions
Preparation:20min ›
Cook:25min ›
Ready in:45min
- Heat oil in a large saucepan over medium heat. Add the onion, celery and carrot; cook and stir vegetables until they begin to soften, approximately 2 to 3 minutes. Add rice and cook, stirring until rice is evenly coated in oil, 1 to 2 minutes. Stir in tomatoes, chicken stock, salt and pepper. Bring to the boil. Reduce heat, cover and simmer for 15 minutes.
- Rinse the scallops, and if large cut scallops in half. Stir the scallops into soup and cover. Continue to simmer until the rice is tender and the scallops are opaque, approximately 5 to 10 minutes.
- Season to taste with salt and pepper. Stir in the basil and serve.
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