Tomato Rice Soup With Scallops

By á-170456

Ingredients

• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 2 celery stalks chopped
• 1 large carrot finely chopped
• 1/2 cup long-grain white rice
• 1 can chopped tomatoes - (28 oz) drained with
• their juice reserved, or 1 1/2 lbs fresh
• ripe tomatoes, cored and chopped
• 2 cups reduced-salt chicken broth or water more if needed
• Salt to taste
• Freshly-ground black pepper to taste
• 3/4 pound bay or sea scallops
• 1/4 cup minced fresh basil

Details

Servings 4

Preparation

Step 1

Seafood Alternatives: squid rings, cubed white fish, shrimp

Heat the oil in a large saucepan, add the onion, celery and carrot and cook, stirring, until beginning to soften, 2 to 3 minutes. Add the rice and cook, stirring, until evely coated in oil, 1 to 2 minutes. Add the tomatoes and liquid, chicken broth, salt and pepper, bring to a boil, cover and simmer for 15 minutes.

Rinse the scallops and cut large sea scallops in half. Stir the scallops into rice, cover and continue to simmer until the rice is just tender to the bite and the scallops are opaque through, 5 to 10 minutes longer, depending on the size of the scallops. Taste the soup for seasoning and stir in the basil just before serving.

This recipe yields 4 servings.