Rice Soup with Scallops

    Rice Soup with Scallops

    (34)
    1save
    45min


    35 people made this

    About this recipe: Fresh sea scallops are added to a tomato, vegetable and rice soup garnished with fresh basil.

    Ingredients
    Serves: 4 

    • 2 tablespoons olive oil
    • 1/2 onion, chopped
    • 2 stalks celery, chopped
    • 1 large carrot, finely chopped
    • 75g uncooked long-grain rice
    • 400g chopped tomatoes
    • 450ml chicken stock
    • salt and freshly ground black pepper to taste
    • 350g scallops
    • handful chopped fresh basil

    Directions
    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Heat oil in a large saucepan over medium heat. Add the onion, celery and carrot; cook and stir vegetables until they begin to soften, approximately 2 to 3 minutes. Add rice and cook, stirring until rice is evenly coated in oil, 1 to 2 minutes. Stir in tomatoes, chicken stock, salt and pepper. Bring to the boil. Reduce heat, cover, and simmer for 15 minutes.
    2. Rinse the scallops, and if large cut scallops in half. Stir the scallops into soup, and cover. Continue to simmer until the rice is tender and the scallops are opaque, approximately 5 to 10 minutes.
    3. Season to taste with salt and pepper. Stir in the basil, and serve.
    See all 12 recipes

    Recently viewed

    Reviews and Ratings
    Global ratings:
    (34)

    Reviews in English (34)

    by
    11

    I've made this soup following the recipe, and also with my own changes. Both were delicious. To change, I used cooked orzo pasta instead of rice and replaced the seafood with chicken. Note though, the orzo soaked up a LOT of the liquid and got so big and fat that the soup turned into a stew. Still very yummy though! Oh, and I also added a splash of white wine to the veggies when sauteing them, as I always seem to have some leftover wine in the fridge. It gives the finished product a nice depth.  -  02 Aug 2005  (Review from Allrecipes US | Canada)

    by
    10

    One of the best tasting soups ever! For a vegetarian meal I left out the scallops and used a homemade veggie broth. I also changed to brown rice (because that's what I had). I had to add 1 more cup of broth and it still turns out very thick but my hubby and I prefer it that way. For a bit more flavour I doubled the basil, so tasty!!!  -  01 Nov 2010  (Review from Allrecipes US | Canada)

    by
    6

    This was really good. I added some garlic to the vegs. Instead of 2 cups chicken broth I used 3/4 white wine and the rest chicken broth. I added about a Tbsp of lemon juice before adding the scallops. I didn't find this thick at all.  -  25 Feb 2010  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate