Best 8 Cream Of Scallop Soup Recipes

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Cream of scallop soup is a delicious and creamy soup that is perfect for a special occasion or a weeknight meal. Made with fresh scallops, vegetables, and a creamy sauce, this soup is sure to please everyone at the table. Whether you are looking for a classic recipe or something a little more unique, there are many different ways to make cream of scallop soup. This article will provide you with a few of the best recipes for this versatile dish, so you can find the perfect one to suit your taste.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY SCALLOP CHOWDER



Creamy Scallop Chowder image

A wonderful soup featuring white wine, onions and tender scallops. You may use either ocean or bay scallops.

Provided by Shirley

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 30m

Yield 4

Number Of Ingredients 11

1 pound scallops, rinsed and drained
2 tablespoons butter
1 bunch green onion, minced
4 ounces fresh mushrooms, sliced
2 tablespoons all-purpose flour
1 cup milk
½ cup dry white wine
1 teaspoon salt
1 pinch ground white pepper
½ cup shredded Swiss cheese
2 tablespoons chopped fresh parsley

Steps:

  • Wash and drain scallops. If scallops are large, cut in half. In a small stock pot, melt butter over medium-low heat. Saute onions and mushrooms until tender.
  • Stir in flour. Pour in milk and stir over medium heat until thickened and bubbly. Add wine, scallops, salt and pepper. Cook over medium heat until thickened. Serve topped with Swiss cheese and parsley.

Nutrition Facts : Calories 297.6 calories, Carbohydrate 12.8 g, Cholesterol 79.5 mg, Fat 12.2 g, Fiber 2 g, Protein 28.6 g, SaturatedFat 7 g, Sodium 920.8 mg, Sugar 5.1 g

CREAM OF SCALLOP SOUP



CREAM OF SCALLOP SOUP image

Categories     Soup/Stew     Shellfish     Appetizer

Yield 4 servings

Number Of Ingredients 8

3/4 lb sea scallops, tough ligament removed from side of each if attached.
1 cup white fish stock
1/2 cup dry white wine
1 small shallot, chopped
1 thyme sprig
3/4 cup creme fraiche
2 large egg yolks
2 Tbsp finely chopped chives

Steps:

  • Pat scallops dry, then quarter and season with 1/8 tsp of salt. Boil fish stock, wine, shallot, thyme, and 1/2 tsp salt in a heavy medium sauce pan, covered, 5 minutes. Strain liquid through a fine-mesh sieve into a bowl, pressing on and then discarding solids. Return liquid to saucepan. Bring to a boil, then stir in scallops and simmer, covered, stirring occasionally, until just cooked through, 2 to 3 minutes. Remove scallops with a slotted spoon and keep warm, covered. Reserve cooking liquid in saucepan. Meanwhile, simmer creme fraiche in a small heavy saucepan until reduced to 1/2 cup, about 3 minutes. Add to cooking liquid in saucepan and simmer 3 minutes. Whisk together yolks, 1/4 cup creme fraiche miture, and 1/4 tsp pepper in a bowl. Add half of remaining creme fraiche mixture to yolk mixture in a slow stream, whisking, then return to saucepan, whisking. Cook over very low heat, whisking, until just slightly thickened, about 1 minute (do not boil). Remove from heat and season with salt. Divide scallops among 4 warmed small soup bowls and sprinkle with chives. Pour soup over scallops and serve immediately. ***Eggs are not fully cooked in this recipe.

SCALLOP CREAM SOUP



Scallop Cream Soup image

This really is one of the most luxurious and delicate soups imaginable. It is very easy to prepare and cook, but perfect for a special occasion. Crisp, golden croutons are lovely sprinkled over the top of a bowl of hot or chilled soup. You can make croutons a day ahead, and store them in an airtight container once they have cooled.

Categories     Easy Entertaining     Hearty Soups     Soups     Scallops     Christmas: Starters

Yield Serves 4-6

Number Of Ingredients 11

12 oz (350 g) scallops, with or without the roes
3 fl oz (75 ml) double cream
2 oz (50 g) butter
1 medium onion, finely chopped
1 lb (450 g) potatoes, peeled and diced
1 pint (570 ml) hot fish stock
10 fl oz (275 ml) cold milk
2 large egg yolks
salt and freshly milled black pepper
2 oz (50 g) bread, cut into small cubes
1 tablespoon olive oil

Steps:

  • First, melt the butter in a fairly large saucepan, add the onion and cook it very gently without colouring it at all, about 10 minutes. Next, add the diced potatoes, mix them in with the butter and onions and season with salt and pepper. Then, keeping the heat very low, put the lid on the pan and leave the mixture to sweat for another 10-15 minutes. After that pour in the hot fish stock, give it a good stir, cover the pan again and leave to simmer gently for a further 10-15 minutes. Meanwhile, you can prepare the scallops: wash and dry them thoroughly and cut off the coral-coloured bits of roe (if using) - chop these and keep them on one side on a separate plate. The white parts should be diced roughly, put in a saucepan with the cold milk and a little salt and pepper, then poached very gently for 3-4 minutes or until opaque. When the vegetables are cooked, transfer them and their cooking liquid to a blender and whiz to a purée. Now combine the white parts of the scallops (and the milk they were cooked in) with the potato purée. At this point any pieces of coral roe (if using) can be added and the soup gently re-heated. Finally, beat the egg yolks thoroughly with the cream, remove the soup pan from the heat, stir in the egg and cream mixture and return the pan to a gentle heat. Cook, stirring, until the soup thickens slightly - but be very careful not to let it come anywhere near the boil or it will curdle. This final stage should only be done at the last minute, just before serving, so if you want to make this soup in advance, prepare it up to the egg yolk and cream stage. To make the croutons, pre-heat the oven to gas mark 4, 350°F (180°C). Place the cubes of bread in a bowl, together with the oil, and stir them around so that they get an even coating. Then arrange them on a baking sheet. Bake them on a high shelf in the oven for 10 minutes or until they are crisp and golden. One word of warning: do use a kitchen timer for this operation because it's actually very hard to bake something for just 10 minutes without forgetting all about it. Then cool on the baking sheet and store in an airtight container. To serve the soup, ladle it into warm soup bowls and garnish with croutons and some chopped fresh parsley.

CREAMY ASPARAGUS SOUP WITH SEARED SCALLOPS



Creamy Asparagus Soup With Seared Scallops image

Make and share this Creamy Asparagus Soup With Seared Scallops recipe from Food.com.

Provided by Mimi Bobeck

Categories     Vegetable

Time 1h

Yield 2 serving(s)

Number Of Ingredients 8

1 lb asparagus
4 tablespoons unsalted butter
3 shallots, minced
salt & freshly ground black pepper, to taste
1 cup heavy cream
1 cup chicken stock
2 cups firmly packed chopped spinach
4 ounces fresh sea scallops or 4 ounces bay scallops

Steps:

  • Snap off the tough stem ends from the asparagus spears.
  • Cut the tips, each about 2 inches long, off 4 spears.
  • Set the tips aside.
  • Chop the remaining asparagus into 1-inch pieces.
  • Bring a large pot two-thirds full of generously salted water to a boil over high heat.
  • Add the chopped asparagus and cook until bright green and just tender, 2 to 3 minutes.
  • Using a slotted spoon or long-handled strainer, transfer the asparagus to a bowl of ice water to stop the cooking.
  • When the asparagus is cool, drain and set aside.
  • In a heavy soup pot over medium heat, melt 3 Tbs of the butter.
  • When the butter is just hot, add the shallots and sauté, stirring occasionally, until tender and translucent, 3 to 4 minutes.
  • Add the chopped asparagus and cook, stirring, about 5 minutes.
  • Season with salt and pepper, and stir in the cream and stock.
  • Bring to a boil and cook for 5 minutes.
  • Stir in the spinach and cook for 2 minutes more.
  • Transfer the soup to a blender and puree until smooth, about 2 minutes.
  • Pass the soup through a chinois into a clean saucepan and keep warm over very low heat.
  • Season the scallops with salt and pepper.
  • In a small sauté pan over medium-high heat, melt the remaining 1 Tbs butter.
  • When it is nearly smoking, add the scallops and cook until evenly browned and slightly translucent in the center, about 2 minutes per side.
  • Divide the scallops among 2 warmed soup bowls.
  • Add the reserved asparagus tips to the sauté pan and cook until just tender, about 2 minutes.
  • Taste the soup and adjust the seasonings with salt and pepper.
  • Ladle the soup into the bowls, garnish with the asparagus tips and serve immediately.

Nutrition Facts : Calories 785.7, Fat 69.6, SaturatedFat 42.6, Cholesterol 246.4, Sodium 370.3, Carbohydrate 24.4, Fiber 5.2, Sugar 5.1, Protein 22.3

CREAM OF SCALLION SOUP



Cream of Scallion Soup image

Make and share this Cream of Scallion Soup recipe from Food.com.

Provided by - Carla -

Categories     Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 tablespoons butter
1 small onion, chopped
5 ounces scallions, white parts only, chopped
8 ounces potatoes, peeled and chopped
2 1/2 cups homemade chicken stock
1 1/2 cups light cream
salt & freshly ground black pepper, to taste
2 tablespoons lemon juice
chopped scallion, for garnish

Steps:

  • Melt the butter in a saucepan and add the onions.
  • Cover and cook over a very low heat 10 minutes, or until onions are soft.
  • Add the potatoes and the chicken stock.
  • bring to a boil, cover nd simmer over a medium low heat 30 minutes.
  • Cool soup slightly and purée in a blender or food processor.
  • Return soup to saucepan and add the cream and season with salt and freshly ground black pepper to suit your taste; reheat soup gently and stir frequently.
  • Stir in the lemon juice.
  • Serve each bowl garnished with freshly chopped scallions from your garden.

Nutrition Facts : Calories 339.4, Fat 24.9, SaturatedFat 15, Cholesterol 76.2, Sodium 1068.7, Carbohydrate 19.4, Fiber 2.5, Sugar 2.9, Protein 11.4

CREAM OF WATERCRESS SOUP WITH PAN-SEARED SCALLOPS



Cream of Watercress Soup with Pan-Seared Scallops image

Categories     Soup/Stew     Dairy     Leafy Green     Shellfish     Sauté     Scallop     Winter     Watercress     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 10

4 tablespoons (1/2 stick) butter
6 medium leeks (white and pale green parts only), chopped
2 russet potatoes, peeled, cut into 1-inch pieces (about 41/2 cups)
1 49-ounce can low-salt chicken broth
2 bunches watercress, trimmed, coarsely chopped (about 3 cups)
2/3 cup sour cream
1 cup (about) whole milk
1 tablespoon vegetable oil
10 jumbo sea scallops
Watercress sprigs (for garnish)

Steps:

  • Melt 3 tablespoons butter in heavy large saucepan over medium-high heat. Add leeks and potatoes; sauté until leeks are tender, about 4 minutes. Add chicken broth. Bring to simmer. Reduce heat to medium-low. Cover; simmer until potatoes are tender, stirring occasionally, about 20 minutes. Remove from heat. Add chopped watercress. Cover; let stand until watercress wilts, about 5 minutes.
  • Working in batches, puree soup in blender. Return soup to saucepan. Whisk in sour cream. Thin soup with milk to desired consistency. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate.) Stir soup over low heat just until heated through (do not boil).
  • Melt remaining 1 tablespoon butter with oil in large skillet over medium-high heat. Add scallops to skillet and cook until golden brown and just cooked through, about 2 minutes per side. Sprinkle scallops with salt and pepper.
  • Ladle soup into bowls. Place 1 scallop atop soup in each bowl. Garnish with watercress sprigs and serve.

LEFTOVER SCALLOPED POTATO SOUP



Leftover Scalloped Potato Soup image

This is a great soup for using up yesterday's leftovers. Try making my 'Really Good Scalloped Potatoes' recipe, then whip up this soup with the leftovers. A very versatile and easy recipe, add, omit, experiment! Serve with crusty buttered bread.

Provided by CANUCKLEHEADMOM

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 25m

Yield 6

Number Of Ingredients 7

4 cups leftover scalloped potatoes
4 cups chicken broth, or as needed
1 tablespoon garlic powder
salt and pepper to taste
1 cup cubed cooked ham
1 cup shredded Cheddar cheese
¼ cup grated Parmesan cheese

Steps:

  • Place the scalloped potatoes into a large pot, and pour in enough chicken broth to cover the potatoes completely. Season with garlic powder, salt and pepper. Add ham if using. Bring to a boil, and reduce heat to low. Stir in the Cheddar and Parmesan cheese, and simmer for about 10 minutes.

Nutrition Facts : Calories 314.3 calories, Carbohydrate 19.1 g, Cholesterol 60 mg, Fat 19 g, Fiber 3.2 g, Protein 16.4 g, SaturatedFat 10.7 g, Sodium 1042.9 mg, Sugar 0.5 g

MAKEOVER CREAMY SEAFOOD SOUP



Makeover Creamy Seafood Soup image

This delicious soup has only half the cholesterol, a fourth of the fat and half the calories of the original recipe from Mildred Fasig of Stephens City, Virginia . Best of all, our entire taste panel agreed that this makeover has an even richer and creamier texture and taste!

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 14

1/2 pound uncooked medium shrimp, peeled and deveined
1/2 pound bay scallops
2 tablespoons butter, divided
2 celery ribs, thinly sliced
1 medium sweet red pepper, finely chopped
1 medium onion, finely chopped
1/4 cup all-purpose flour
2 cups fat-free milk
2 cups half-and-half cream
1/4 cup sherry or reduced-sodium chicken broth
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg

Steps:

  • In a Dutch oven, saute shrimp and scallops in 1 tablespoon butter until shrimp turn pink. Remove and set aside., In the same pan, saute the celery, red pepper and onion in remaining butter until tender. Sprinkle with flour; stir until blended. Gradually stir in the remaining ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Return seafood to the pan; heat through.

Nutrition Facts : Calories 274 calories, Fat 13g fat (8g saturated fat), Cholesterol 120mg cholesterol, Sodium 436mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 1g fiber), Protein 19g protein.

Tips:

  • Use fresh scallops: Fresh scallops have a sweeter and more delicate flavor than frozen scallops. If using frozen scallops, thaw them in the refrigerator overnight before cooking.
  • Sear the scallops before adding them to the soup: Searing the scallops gives them a nice golden brown color and helps to develop their flavor.
  • Use a good quality white wine: The white wine in this soup adds a subtle flavor. Choose a dry white wine that you would enjoy drinking on its own.
  • Don't overcook the scallops: Scallops cook quickly, so be careful not to overcook them. Overcooked scallops will become tough and rubbery.
  • Serve the soup immediately: Cream of scallop soup is best served immediately after it is made. Leftovers can be stored in the refrigerator for up to 3 days.

Conclusion:

Cream of scallop soup is a delicious and easy-to-make soup that is perfect for a special occasion or a weeknight meal. With its rich and creamy broth, tender scallops, and flavorful vegetables, this soup is sure to please everyone at the table. So next time you're looking for a delicious and elegant soup to serve, give cream of scallop soup a try. You won't be disappointed!

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