Recipe
Chilled Tomato Basil Soup With Seared Scallops Recipe
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Californiacook / All my dishes 2 months ago
An elegant starter for a dinner party. Planning on omitting the jalapeno (as it's a little too spicy for me). Using large shrimp in place of scallops, is another way to go. Serve in small shallow bowls.
Prep:30m Cook:10m Servings:6
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 Californiac |
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Fans
Ingredients
- 3 tbsps. olive oil
- 1 small onion -- diced
- 1 red bell pepper -- chopped
- 3 cloves garlic -- minced
- 1 jalapeno pepper -- seeded and diced
- 2 lbs. tomatoes -- seeded and chopped
- 3 cups tomato juice
- 3 tbsps. lime juice -- or lemon
- 1 tbsp. prepared horseradish
- 1 tbsp. butter
- 2 lbs. scallops
- 1/2 cup basil -- chiffonade
Directions
- Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add next four ingredients and sauté until onions are softened, about 5 minutes. Add tomatoes and sauté 3 to 4 minutes until the liquid is reduced.
- Add tomato juice, lime juice and horseradish, raise heat to a simmer and cook for 10 minutes. Remove from heat and, when cool, puree (strain if necessary). Chill for 4 hours or overnight.
- To serve, heat large saute pan with 1 tablespoon oil and 1 tablespoon butter. Pat scallops dry and season with salt and pepper. Saute quickly to brown on both sides. They should feel firm when pressed.
- Put 3 scallops and a generous tablespoon of basil in each bowl. Top with chilled soup. Serve your guests the soup bowl with just the scallops and basil and then ladle the soup on top.
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mystic_river11 2 months ago said:
Lovely!
tuilelaith 2 months ago said:
Hmmmm, very nice!!!
hot_it_up 2 months ago said:
Great starter! \0
Jeff
hungrybear 2 months ago said:
Good soup
cuzpat 2 months ago said:
Very nice sounding soup!! high 5
sosousme 2 months ago said:
Sounds a lot like a Bloody Mary in a bowl. I would think that one jalapeno wouldn't make it too hot, but I like hot. I do like your idea of shrimp rather than the scallops.
Lindy -