Leeks

Scallops soup

Name: Scallops soup
Prep time: 45 min
Cook time: 30 min
Yield: 4
Cuisine: Entrées
Ingredients: 300 gr (2/3 pound) of scallops; 1 pinch of cayenne pepper; 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks; 796 ml (28 oz) of crushed italian tomatoes; 1 liter (4 cups) of fish fumet (or fish broth); 100 gr (1/4 pound) of dried rice vermicellis; 125 ml (1/2 cup) of fresh parsley; Salt and pepper up to taste

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Author: Les Cultures de chez nous

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Preparation 15

Baking 30

Portions 4

Freezing No

Ingredients Preparation

Ingredients

300 gr (2/3 pound) of scallops
1 pinch of cayenne pepper
1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
796 ml (28 oz) of crushed italian tomatoes
1 liter (4 cups) of fish fumet (or fish broth)
100 gr (1/4 pound) of dried rice vermicellis
125 ml (1/2 cup) of fresh parsley
Salt and pepper up to taste

Preparation

Side-by-side mode

In a large casserole, fry sliced leeks in a mix of oil and butter until it becomes translucent. Add cayenne peppers, tomatoes and fish fumet.
Cover and bring to a boil. Reduce heat and simmer for about 15 minutes.
Add vermicellis and cook for 2 minutes. Add parsley and scallops. Cook until scallops becomes opaque and remove right away from heat, because if scallops are over cooked it'll becomes rubberry.