Cheesy Scallop Soup
A creamy, cheesy scallop soup with tender scallops, mushrooms, and Swiss cheese, perfect for comforting cold days and suitable for seafood lovers seeking rich flavors.
Ingredients
Instructions
- Melt butter in a large pot and cook chopped onion until tender, covered.
- Stir in flour and gradually add milk, cooking until the mixture bubbles.
- Add scallops, sliced mushrooms, salt, and pepper; simmer for 15 to 20 minutes.
- Add white wine and shredded Swiss cheese; stir until the cheese melts.
- Garnish with snipped parsley and serve.
Tips & Substitutions
For a richer flavor, consider using homemade seafood stock instead of milk or adding a touch of Old Bay seasoning. If you can't find Swiss cheese, Gruyère or a mild cheddar can work as a substitute. Ensure the scallops are fresh and dry for the best texture. To enhance the dish, you might add a splash of lemon juice before serving.
Serving Suggestions
Serve this comforting soup with crusty bread or a side salad for a complete meal. It pairs beautifully with a glass of dry white wine, echoing the flavors in the dish. For a delightful twist, consider pairing it with a light seafood recipe like Vera'S Shrimp for a special occasion.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, do so gently on the stove over low heat to prevent the scallops from becoming rubbery. You can also add a little extra milk if the soup thickens too much during storage.
Nutrition & Diet Analysis (per serving)
Each serving of Cheesy Scallop Soup contains roughly 1509 calories, with 35g protein, 173g carbohydrates, and 78g fat. It is an excellent source of iron (136% of the Daily Value), vitamin C (77% of the Daily Value), and protein (70% of the Daily Value). Note that it is relatively high in sodium, at 2675mg per serving (116% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen scallops instead of fresh?
Yes, you can use frozen scallops, but be sure to thaw them completely and pat them dry before adding them to the soup. This helps maintain their texture and prevents excess moisture from watering down the soup.
What can I substitute for the dry white wine?
If you prefer not to use wine, you can substitute it with additional chicken or vegetable broth and a splash of vinegar or lemon juice to mimic the acidity and depth of flavor that wine adds.
Is there a way to make this soup healthier?
To lighten the recipe, you can use low-fat milk or a non-dairy milk alternative and reduce the amount of cheese. Adding more vegetables like spinach or kale can also enhance the nutritional value without compromising on flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).