Scallop Vegetable Soup
Servings: 4
IngredientsPreparation
  • 8 large scallops
  • 8 large shrimps, shelled and deveined [tails on if desired]
  • 1 medium carrot, peeled
  • 1 medium leek, white part only
  • 1 stalk celery
  • 1 tablespoon [15 mL] canola oil
  • 1 tablespoon [15 mL] extra-virgin olive oil
  • 1 cup [250 mL] vegetable or chicken broth
  • 1 cup [250 mL] mussel stock
  • 1 cup [250 mL] fish stock
  • 1 tablespoon [15 mL] white Vermouth
  • Salt and freshly ground pepper, to taste
  • Canola oil
  • Freshly snipped chives
  • Rinse then pat dry scallops and shrimps; reserve.
  • Cut carrot, white part of leek and celery into really fine short strips.
  • Heat together 1 tablespoon [15 mL] canola and extra-virgin olive oils into a casserole.
  • Soften together all vegetables strips for a few minutes.
  • Pour in vegetable or chicken broth along with mussel and fish stocks.
  • Bring to a boil, lower heat and leave to simmer for 3 minutes.
  • Add reserved scallops and shrimps; leave to simmer for approximately 3 minutes, until just done.
  • Stir in white Vermouth; salt and pepper soup.
  • Immediately pour into 4 individual soup bowls.
  • Pour just a little hint canola oil over each serving.
  • Sprinkle each with freshly snipped chives, and serve.