“A nice seafood soup.”
READY IN:
40mins
SERVES:
3
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan over medium heat, melt 2 tbsp butter; add onion, celery, carrot, leek, parsley, bay leaf, salt, pepper, tarragon, paprika and cayenne. Sautee for about 10-12 minutes, until veggies are tender, stirring often.
  2. Add the wine and scrape up the pan juices. Simmer until reduced by half, about 8 to 10 minutes.
  3. Stir in the scallops; cook for about 5 minutes or until the scallops are opaque.
  4. Add the milk and cream, cook for another 3-5 minutes or until heated through.
  5. Remove bay leaf and serve.

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