Change up your weekend meal with a super delicious, attractive, and simple scallop cream soup that can be easily made at home. Let’s get cooking with TasteVN and make these 2 delicious dishes right away!
1. Scallop cream potato soup
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Preparation
45 minutes
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Difficulty
Easy
Ingredients for Scallop cream potato soup Serves 3 people
Scallop meat 900 gr Bacon 340 gr Chicken broth 150 ml Fresh cream 750 ml (18% fat) Clam juice 100 ml Butter 6 tablespoons Flour 85 gr Potatoes 5 tubers Celery 1 stalk Garlic 2 cloves Thyme leaves 2 sprigs (thyme) Rosemary 1/4 teaspoon (chopped) Bay leaves 3 leaves Common seasoning a little (salt/pepper/msg…) Red onion 1 bulb Chopped chili 5 gr Olive oil 1/2 tablespoon
How to choose fresh and delicious potatoes
- You should choose potatoes that are yellow as they will be tastier and more nutritious than those that are white.
- Do not choose sprouted potatoes or those with green skin, as these contain harmful substances for health.
- Delicious potatoes are those that feel firm to the touch, with smooth skin that is not bruised or has unusual spots.
- Do not buy potatoes with deep dents or scratches, as these will spoil quickly and cannot be stored for long.
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How to prepare Creamy scallop potato soup
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Prepare the scallops
Wash the scallops with diluted salt water to reduce the fishy smell, then rinse with clean water and drain.
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Prepare other ingredients
Potatoes bought home should be washed clean with diluted salt water, then rinsed with clean water and cut into bite-sized cubes.
Celery should be washed clean and cut into pieces. Purple onion should be peeled and chopped finely.
Note: You can remove the potato skin or leave it on, both are fine!
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Sauté ingredients
Heat a pan or pot on the stove, add 1 tablespoon of butter, then add the purple onion, celery, chili, and garlic to sauté evenly.
Continue to add half of the remaining butter along with the flour.
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Cooking the soup
Stir-fry for about 2 minutes, then add the chicken broth and cream. Stir well to combine the ingredients, then continue to add the clam juice.
Add the thyme leaves, rosemary leaves, bay leaves, and potatoes, stir well, and cook over medium heat until the potatoes are tender (about 10 minutes).
Continue to add the bacon and 2/3 of the scallops, cook on low heat for about 5 minutes, then season to taste and turn off the heat.
Note: If you don’t have clam broth, you can also use plain water, or just chicken broth will work. Using clam broth will enhance the sweetness of the soup more appealingly.
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Searing the scallops
Heat a pan on the stove, add 1/2 tablespoon of olive oil, then add the remaining scallops and sear them until both sides are cooked, then turn off the heat and transfer to a plate.
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Final product
When serving, scoop the soup into bowls, garnish with pan-seared scallops on top, a bit of roasted pine nuts, and chopped bacon to make the dish look more appealing and attractive!
The creamy potato scallop soup with sweet, chewy scallops combined with delicious creamy potato sauce and served with aromatic bacon is extremely tantalizing!
2. Tomato shrimp scallop soup
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Preparation
45 minutes
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Difficulty
Easy
Ingredients for Tomato shrimp scallop soup For 3 people
Shrimp 7 pieces (large) Scallops 6 pieces (large or scallop roe) Chili powder 1 tablespoon (Peri Peri or any type you prefer) Olive oil 1/2 tablespoon Dill 1 tablespoon Chives 1 tablespoon (chopped) Basil leaves 1 tablespoon Onion 1 bulb Dried tomatoes 10 gr Celery 2 stalks Sweet potato 50 gr Crushed tomatoes 500 ml Carrot 1/2 piece Garlic 1 bulb Greek yogurt 100 ml
How to choose fresh ingredients
How to choose fresh shrimp
- Choose shrimp that have shiny shells, firm bodies, heads that are tightly attached to the body, legs firmly attached to the body, and firm meat.
- Avoid choosing shrimp that are slimy or have legs that have turned black, as these are signs that they are no longer fresh.
- Do not buy shrimp with spread-out, loose tails, missing tail fins, and that do not stack neatly together, as these may have been caught a long time ago and soaked in preservatives.
How to choose fresh tomatoes
- You should choose tomatoes with smooth, shiny skin, plump and juicy with bright red color, and the stems still green.
- Do not choose those that are bruised or have small black spots, or have uneven colors of both green and red.
- If you touch them and they feel too soft or too hard, or if there is juice running out, then do not buy them, as they may be spoiled.
How to choose fresh sweet potatoes
- Choose sweet potatoes that are round or elongated, without any waist or dents, and when gently squeezed, they should not be too hard; these usually have less fiber and more starch, making the flavor of fried sweet potato cakes better.
- When buying sweet potatoes, do not choose those that are blackened and too soft, as these are spoiled or infested (with worms). Do not choose those that are too small, long, or have waists or dents, as they will have more fibers.
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Tools needed
How to prepare Scallop and Tomato Soup
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Prepare scallops and shrimp
Fresh scallops should be washed with diluted salt water to reduce the fishy smell, then rinse with clean water and drain.
Fresh shrimp should be washed with cold water, peel off the shell, keeping the heads. Then, make a shallow cut along the back of the shrimp to remove the dark vein.
After that, marinate the shrimp and scallops with a little Peri Peri chili powder and finely chopped dill to eliminate the fishy smell and enhance the flavor.
Quick ways to prepare shrimp and remove the back vein
- Method 1: Peel the head and shell of the shrimp from the legs to the tail, holding the last segment tight with two fingers and pulling it off. Next, use a knife to cut along the back of the shrimp to expose the dark vein, and then use a toothpick to remove it.
- Method 2: After washing the shrimp, insert a toothpick into the neck of the shrimp and pull out the dark vein, discarding it.
- Method 3: Wash the shrimp clean, then use scissors to cut along the shell to expose the dark vein, and rinse it under running water.
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Prepare other ingredients
Peel the onion and dice it. Dried tomatoes finely chop. Wash the fresh tomatoes, remove both ends and then dice.
Peel the sweet potato and carrot, then dice. Wash the celery and chop finely.
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Sear the shrimp and scallops
Place a pan or pot on the stove, add 1/2 tablespoon of olive oil, then add the shrimp and scallops to sear until golden brown on both sides, then remove and place on a plate lined with paper towels.
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Sauté the ingredients
Using the same pot as before, add the prepared vegetables (except for the fresh tomatoes) and sauté evenly over medium heat for about 5 minutes until the ingredients are tender.
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Cook the soup
Continue to add 100ml of filtered water (or broth) along with the fresh tomatoes, crushed tomatoes, and shrimp shells to the pot, and cook over medium heat for about 20 minutes before turning off the heat.
Add the soup to a blender along with Greek yogurt and basil leaves, and blend until it becomes a smooth mixture.
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Final Product
Place the pan-seared shrimp and scallops onto a deep plate, then pour in the soup mixture, and garnish with some dill and mushrooms for a beautiful presentation.
The scallop shrimp tomato soup is incredibly appealing, with the pan-seared shrimp and scallops cooked perfectly while still retaining their sweet and chewy texture, along with a smooth and creamy vegetable sauce. This will surely become a favorite dish for you and your family!
How to choose fresh and delicious scallops
You can buy whole scallops to separate the shells yourself or purchase the scallop meat sold ready-made at supermarkets and stores.
- It is advisable to buy scallops from reputable stores and supermarkets.
- When buying scallops that have been shelled, choose those that have a fresh smell, firm flesh, and slightly translucent appearance. Do not choose those that have an unpleasant odor.
- If buying scallops with shells, select those that are still alive and have shells that are closed but not completely sealed.
- Do not choose dead, damaged, or very small scallops.
How to quickly and simply open scallop shells
- You need to use a specialized shucking knife and a sharp knife to detach the meat from the scallop shell.
- When you can open the scallop shell, gently slide the knife underneath the meat to detach it from the shell.
- The dark meat surrounding the white flesh of the scallop should be removed as this part is the scallop’s digestive gland, which includes a black mass and a gut containing sand. It is important to remove the scallop’s cartilage; do not eat it.
- After the meat is separated from the shell, carefully take the meat out. Retain the beard (the mantle), the white scallop meat, and the red meat.
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Above is the recipe guide for 2 ways to make delicious scallop soup that are super easy to make, let’s prepare the dish to treat your family, wish you success!
*Refer to images and recipes from 2 YouTube channels True North Seafood and HEALTHY Kitchen
