Scallop Orzo Soup
|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)|
|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.