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Scallop Orzo Soup

Western.Chefs's picture
  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

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: 
Cook Time: 
2 Minutes

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2101 Calories from Fat 242

% Daily Value*

Total Fat 26 g40.1%

Saturated Fat 2.4 g12%

Trans Fat 0 g

Cholesterol 224.6 mg74.9%

Sodium 6586.2 mg274.4%

Total Carbohydrates 271 g90.4%

Dietary Fiber 18.4 g73.6%

Sugars 49.4 g

Protein 185 g370.7%

Vitamin A 190.9% Vitamin C 460.7%

Calcium 78.5% Iron 72.9%

*Based on a 2000 Calorie diet

Scallop Orzo Soup Recipe