Saturday, October 15, 2016



When the rain starts pouring in the evening, a bowl soup always fills my mind.  So I prepared for rain tonight and made Scallop and Shrimp Cream Soup.

Local scallops or Bay Scallops and are smaller than their Sea Scallop cousins. But don't worry, when it comes to these bi-valve mollusks, size does not matter. Taste is what counts. The pinkish shells encase the  round creamy white meat called adductor muscles the part that allows the shells to open and close. In most bivalves like oysters ang mussels, the adductor muscles are tough, but in scallops these are tender,  creamy with a hint of sweetness.

Now, with your scallop 101 done, go and try to make this creamy wonder so your rainy nights need not be clammy.

  • 250 g. Bay scallops, removed from the shell
  • 250 g. shrimps, shelled
  • 1 cup chicken broth
  • 1 can of canned cream style corn (about 200 g)
  • 1 cup fresh milk
  • 1 cup all-purpose cream
  • 1 pc. onion, medium, diced
  • 1 pc. potato, large, diced
  • 1 pc. carrots, diced
  • 1 pc. celery stalk, sliced
  • 2 tbsp. butter  salted
  • 1 1/2 tsp. Old Bay seasoning (or mix in equal parts celery salt, red pepper, paprika)
  • salt and pepper to taste
1.  Saute. Over medium-high heat, melt the butter in the pot and saute the onion, carrots, celery, scallops and shrimps. Flavor with half a teaspoon of the Old Bay seasoning. When the shrimps are have changed color on both sides, remove from heat. Let it cool.

2. Chop. Once cooled, place the mixture in a blender and roughly chop using the pulse mode.

3. Make the Cream Soup. Return the chopped mixture in the pan, this time over medium-low heat. Stir in the chicken broth, milk then the cream. Add the corn and the remaining Old Bay Seasoning. Mix gently as you bring to a boil. Once boiling, reduce the heat to low and let it simmer for 5 minutes. Add salt and pepper to taste. Once the soup has reached a creamy consistency, remove from the heat and serve.

Next time, I'll make a chowder variation and see how that works.

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