There's nothing like fresh sea scallops from Mike at the Windsor Farmers Market, they are delicious however you prepare them. On one of our upcoming Spring rain days try the scallops in this soup ... you won't be sorry.
1 1/2# sea scallops
6 T. olive oil
1 large onion, chopped
2 cloves garlic, minced
1 fresh hot chile pepper, seeded & chopped
5 sprigs of fresh thyme or 1/2 t. dried
1 bay Leaf
1 carrot, chopped
3 C. chopped tomatoes
1/2 C. white wine
3 C. fish stock
2 t. coarse salt
1/4 t. white pepper
Garnish with Italian parsley or snipped chives
Wipe scallops dry, put in colander over a bowl to drain in the fridge, they should be as dry as possible when you sear them.
In saucepan, heat 4 tablespoons of olive oil and saute onion, garlic, chile pepper, thyme & bay leaf over moderate heat for 5 minutes, stirring frequently, until onion begins to wilt. Add carrot and celery, tomatoes (mashing with wooden spoon). Cover pan, cook 10 minutes. Add wine and cook uncovered for 5 minutes until it evaporates. Remove from heat, discard thyme springs and bay leaf and puree mixture with immersion blender. Return to stove, add fish stock and salt. Bring to boil & lower heat.
Dry scallops again. In large skillet heat 2 tablespoons olive oil, add scallops, shaking the pan to keep them moving about. All sides should be seared but slightly raw inside after 3 minutes. – DO NOTOVERCOOK! Divide the scallops among the heated soup bowls and ladle on very hot broth. Garnish with chopped herbs.