Jenny’s Creamy Sea Scallop Soup

Sea scallop soup

Thanks to Jenny Love from Horsham Victoria for this creamy seafood delight. We’ve tasted this soup and the richness of the scollops came through beautifully. It’s a seafood lovers delight.


230 gm sea scallops
4 potatoes, cut into 1/2 inch cubes
1 onion, chopped
1 carrot, shredded
2 garlic cloves, crushed
1/4 cup vegetable broth
170 gm cheddar cheese, shredded
1 tbsp white wine vinegar
1/4 tsp thyme leaves
1 egg yolk, lightly beaten
1 cup skim milk
2 cups water ground pepper parsley

Cooking Instructions

  1. In large inner pot add onions and cook until translucent.
  2. Add garlic and thyme and cook until aromatic.
  3. Add potatoes, broth, water, vinegar, and carrots and bring to boil.
  4. Add scallops and simmer for 10 minute, lid on.
  5. Add and stir through egg yolk.
  6. Transfer pot to Ecopot.
  7. Add cheese and milk and simmer for another 5 minutes.
  8. Cooking time 2 hours.

HINT … Garnish with parsley and serve with fresh crusty bread.


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