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MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Scallop Soup
      Yield: 4 Servings
  1 1/2 lb Small fish; cleaned or fish
           .. trimmings*
      3 c  Cold water
    1/2 c  Chopped onion
    1/4 c  Chopped carrot
    1/2 c  Chopped celery
    1/2 c  White wine
      1    Bay leaf
      3    Peppercorns
      3    Sprigs parsley
      1 c  Clam juice
    3/4 lb Fresh scallops
      2 sl Bacon; diced
      2 c  Diced peeled potatoes
    1/2 ts Salt
    1/4 ts White pepper
      1 tb Chopped parsley
    1/2 ts Dried thyme
      2 c  Diced tomatoes
  1 1/2 c  Light cream; heated
    3/4 c  Crushed oyster crackers
      2 tb Butter
    1/4 c  Chopped parsley
           Ground mace to taste
  *Heads, tails, and bones of mild ocean fish, or
  lobster and shrimp shells.
  Wash fish trimmings in cold water; drain. Combine
  cold water, onion, carrot, celery, and wine in a
  heavy saucepan. Tie bay leaf, peppercorns, and
  parsley in small square of cheesecloth; add to pan
  along with fish. Bring to a boil; reduce heat and
  simmer 2 hours.
  If scallops are large, halve or quarter and set
  sauté bacon in separate large, heavy saucepan
  until it stars to brown. Add potatoes and sauté
  until tender. Add salt, pepper, parsley, thyme,
  tomatoes, and reserved stock; stir well. Cook over
  medium heat for 15 minutes. Add scallops to pot;
  bring to a gentle boil. Cover and cook over low
  heat 10-12 minutes or until scallops are cooked.
  Stir in heated cream; do not let mixture boil.
  Slowly stir in crushed crackers; continue cooking,
  stirring, over low heat, until soup thickens and
  heats through.

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Content ©1998
Last Modified Sunday, 30-Jul-2006 13:24:05 EDT