Scallop Soup
A rich and creamy scallop soup with delicate flavors of wine, herbs, and cheese, perfect for seafood lovers and elegant starters or light meals.
Ingredients
- 1/2 cup dry white wine
- 1/2 cup water ⓘ
- 4 peppercorns ⓘ
- 1 bay leaf ⓘ
- 1 sprig parsley ⓘ
- 2 tablespoons minced shallots ⓘ
- 1 cup chicken broth ⓘ
- 3/4 pound sea scallops ⓘ
- 2 tablespoons sweet butter ⓘ
- 1 tablespoon flour ⓘ
- 1 cup light cream ⓘ
- 1/4 cup grated Parmesan cheese ⓘ
- 1/4 cup grated Gruyere cheese ⓘ
- 1 egg yolk ⓘ
Instructions
- Place wine, water, peppercorns, bay leaf, parsley, shallots, and chicken broth in a saucepan and bring to a boil.
- Lower heat and add scallops cut into bite-size pieces; boil gently for approximately 10 minutes until tender.
- Strain the broth into a bowl, saving the scallops and shallots; discard parsley, peppercorns, and bay leaf.
- Melt butter in a small saucepan and stir in flour with a whisk.
- Add light cream and grated cheeses, stirring until mixture thickens.
- Remove from heat and stir in the strained scallop broth.
- Place egg yolk, scallops, shallots, and 2 cups of the liquid into a blender or food mill and puree well.
- Return the mixture to a large soup pan and heat gently without boiling.
- Serve in small portions garnished with minced parsley.
Tips & Substitutions
To enhance the flavor of your scallop soup, consider adding a splash of lemon juice or a pinch of cayenne for heat. If you don't have Gruyere cheese, you can substitute it with Swiss or Emmental. For a lighter version, replace light cream with half-and-half or evaporated milk. Always taste the broth before blending, adjusting seasoning as needed.
Serving Suggestions
Serve the scallop soup in small bowls or cups for an elegant appetizer. Garnish with minced parsley for a fresh touch. This dish pairs beautifully with crusty bread or a light salad, making it a versatile starter for any meal. Consider serving alongside Chicken Waterzooi for a delightful dinner spread.
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 cream from curdling. If the soup thickens too much, add a bit of chicken broth or water to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Scallop Soup contains roughly 745 calories, with 30g protein, 97g carbohydrates, and 25g fat. It is an excellent source of iron (92% of the Daily Value), protein (61% of the Daily Value), and dietary fiber (56% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 2853mg per serving (124% 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 for this recipe?
Yes, frozen scallops can be used, but ensure they are fully thawed before cooking. Pat them dry to remove excess moisture, which helps achieve a better texture in the soup. Keep in mind that fresh scallops will yield a more delicate flavor.
How can I make this soup dairy-free?
To make a dairy-free version of the scallop soup, substitute the light cream with a plant-based cream, such as coconut cream or cashew cream. Use dairy-free cheese alternatives for the Parmesan and Gruyere. The result will be delicious while accommodating dietary preferences.
What can I serve with scallop soup?
Scallop soup pairs nicely with a crisp green salad or a side of garlic bread to soak up the flavorful broth. For a heartier meal, consider serving it alongside Mama Ruth's Shrimp Etouffee, which complements the seafood theme beautifully.
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).