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Scallop Orzo Soup

Western.Chefs's picture
Ingredients
  Duck stock/Chicken stock / broth 2 Quart
  Celery stalks 2 , finely chopped
  Spanish onion 1⁄2 , finely chopped
  Red bell pepper 1 , seeded and finely chopped
  Extra virgin olive oil 1 Tablespoon
  Fresh sea scallops 1 1⁄2 Pound, quartered
  Italian plum tomatoes 5 , chopped
  Tomato juice 1 Cup (16 tbs)
  Salt To Taste
  Freshly ground pepper To Taste
  Chopped fresh basil/1 tablespoon dried basil 1⁄4 Cup (4 tbs)
  Cornstarch 1⁄4 Cup (4 tbs)
  Cold water 1⁄4 Cup (4 tbs)
  Orzo pasta 1 Cup (16 tbs), cooked al dente and drained
Directions

In a large stock pot bring the stock to a slow boil.
Meanwhile, in a large skillet heat the olive oil and saute the celery, onion and red pepper until the vegetables are only slightly firm.
Add the scallops, tomatoes and tomato juice.
Season with salt, pepper and basil.
In a small bowl mix the cornstarch with water.
Slowly add it to the boiling stock.
Boil for 2 minutes, stirring with a wire whisk.
Add the sauteed vegetables, scallops, tomatoes, tomato juice, and orzo and simmer for 10 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Boiled
Interest: 
Healthy
Cook Time: 
2 Minutes

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