30+ Delicious Scallop Soup Recipes to Satisfy Every Seafood Lover

Scallops are often regarded as one of the most delicate and luxurious seafood options, and when you combine their tender sweetness with the rich, comforting appeal of a hearty soup, magic happens.

Whether you’re a fan of creamy bases, tangy broths, or something with a little spice, scallops can elevate any soup recipe to new heights.

From light and refreshing soups that highlight the natural flavors of the ocean to creamy indulgent bowls that feel like a warm hug, there’s a scallop soup recipe for every taste and occasion.

In this article, we’ve gathered over 30 mouthwatering scallop soup recipes that range from comforting classics to bold, exotic flavors.

These recipes showcase scallops in their finest form, allowing you to explore a variety of ways to enjoy this exquisite seafood in your kitchen. So, grab your apron, and let’s dive into the world of scallop soups!

30+ Delicious Scallop Soup Recipes to Satisfy Every Seafood Lover

Whether you’re a seasoned chef or a beginner looking to impress, scallop soups are a wonderful way to bring the delicate flavors of the sea into your home.

The beauty of scallop soups lies in their versatility — you can create a light broth-based soup or a rich, creamy concoction depending on your mood and the ingredients you have on hand.

With 30+ different recipes to choose from, you’ll never run out of ideas for incorporating this exquisite seafood into your meals.

So, why not dive into one of these delicious scallop soup recipes and treat yourself to a bowl of indulgence today?

Creamy Garlic Scallop Soup

This rich and velvety garlic scallop soup brings together sweet, tender scallops with a savory base of garlic, cream, and fresh herbs. A perfect balance of flavors that is sure to impress your guests or satisfy your comfort food cravings. It’s easy to prepare, hearty, and luxurious enough for special occasions.

Recipe:

• 1 lb fresh scallops, cleaned and patted dry
• 2 tbsp butter
• 1 medium onion, diced
• 4 garlic cloves, minced
• 1 ½ cups chicken or vegetable broth
• 1 ½ cups heavy cream
• 1 cup dry white wine
• 1 bay leaf
• Salt and pepper, to taste
• 1 tbsp fresh thyme leaves
• Chopped parsley for garnish

Instructions:

1. In a large pot, melt the butter over medium heat. Add the onion and garlic, sautéing until the onions are soft and translucent, about 5 minutes.
2. Pour in the white wine and cook for an additional 2 minutes to allow the alcohol to evaporate.
3. Add the broth and bay leaf, bringing the mixture to a simmer. Let it cook for 10 minutes to develop the flavors.
4. Lower the heat and stir in the heavy cream. Season with salt and pepper to taste.
5. Gently add the scallops to the pot, simmering for about 5-7 minutes, or until the scallops are cooked through and opaque.
6. Remove the bay leaf, stir in the thyme leaves, and adjust seasoning if necessary.
7. Serve the soup hot, garnished with freshly chopped parsley.

This creamy garlic scallop soup is a perfect blend of smooth and savory, with the delicate sweetness of scallops complementing the richness of the cream. It’s a great dish for any occasion, whether it’s a cozy dinner at home or a special meal for guests. With minimal ingredients and a short cook time, this soup is an ideal choice when you want something indulgent yet simple to prepare.

Spicy Tomato Scallop Soup

This spicy tomato scallop soup combines the zest of ripe tomatoes with the heat of chili peppers, bringing a fresh and fiery twist to a classic seafood soup. The tender scallops add a delightful texture to the broth, making each spoonful both satisfying and full of flavor. It’s the perfect soup for those who love a bit of heat in their meals.

Recipe:

• 1 lb fresh scallops, cleaned
• 2 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 fresh tomatoes, diced
• 1 ½ cups vegetable broth
• 1 cup tomato puree
• 1-2 red chili peppers, chopped (adjust for spice preference)
• ½ tsp smoked paprika
• 1 tsp ground cumin
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and sauté until fragrant and softened, about 5 minutes.
2. Add the diced tomatoes and cook for another 3 minutes until they begin to break down.
3. Stir in the chili peppers, smoked paprika, cumin, salt, and pepper, cooking for 2 more minutes to bring out the spices.
4. Pour in the vegetable broth and tomato puree, bringing the mixture to a boil. Once boiling, reduce the heat and let it simmer for 10-15 minutes.
5. Add the scallops to the soup, simmering for another 5-7 minutes or until they are fully cooked and opaque.
6. Adjust seasoning if necessary and remove from heat.
7. Serve the soup hot, garnished with fresh cilantro.

This spicy tomato scallop soup brings an exciting burst of heat and flavor with every bite. The sweetness of the tomatoes and the subtle spice from the chili peppers are the perfect match for the delicate scallops. Whether you’re craving something a little different or want to add some heat to your meal, this soup is sure to become a new favorite for spice lovers.

Coconut Curry Scallop Soup

A delicious fusion of tropical coconut milk and aromatic curry spices, this coconut curry scallop soup is an exotic and comforting choice for seafood lovers. The creamy coconut milk provides a smooth base while the curry powder adds warmth and depth of flavor. Perfect for a light yet flavorful meal, this soup will transport you to a tropical paradise with every spoonful.

Recipe:

• 1 lb fresh scallops, cleaned
• 1 tbsp coconut oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tbsp red curry paste
• 1 can (13.5 oz) coconut milk
• 2 cups fish or chicken broth
• 1 lime, juiced
• 1 tsp turmeric
• Salt and pepper, to taste
• Fresh basil or cilantro for garnish

Instructions:

1. In a large pot, heat the coconut oil over medium heat. Add the onion, garlic, and ginger, cooking for 3-4 minutes until softened and fragrant.
2. Stir in the red curry paste and turmeric, cooking for 1-2 minutes to release the spices’ flavors.
3. Pour in the coconut milk and broth, bringing the mixture to a simmer. Let it cook for 10-15 minutes to allow the flavors to meld together.
4. Add the scallops to the soup, cooking for about 5-7 minutes or until they are cooked through.
5. Stir in the lime juice and season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh basil or cilantro.

This coconut curry scallop soup is the perfect blend of creamy, spicy, and tangy flavors. The coconut milk provides a rich, velvety texture, while the curry paste and turmeric infuse it with warmth and depth. This soup is ideal for a cozy dinner or when you want to offer your guests something unique and flavorful. It’s light yet satisfying, and the delicate scallops bring an elegant touch to the dish.

Lemon Herb Scallop Soup

This refreshing and light lemon herb scallop soup is a perfect balance of citrusy brightness and savory depth. The tender scallops swim in a flavorful broth infused with lemon, garlic, and fresh herbs like thyme and parsley. It’s an elegant yet simple dish that’s ideal for a spring dinner or a light starter for any meal.

Recipe:

• 1 lb fresh scallops, cleaned
• 2 tbsp olive oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 4 cups chicken or vegetable broth
• 1 cup dry white wine
• 1 lemon, zested and juiced
• 1 tsp fresh thyme leaves
• 2 tbsp fresh parsley, chopped
• Salt and pepper, to taste
• Lemon wedges for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, cooking until soft and fragrant, about 5 minutes.
2. Pour in the white wine, letting it simmer for 2 minutes to reduce.
3. Add the broth, lemon zest, and thyme, bringing it to a gentle simmer. Cook for 10 minutes to allow the flavors to meld.
4. Gently add the scallops to the pot and cook for 5-7 minutes, or until the scallops are opaque and cooked through.
5. Stir in the lemon juice and season with salt and pepper to taste.
6. Remove from heat and garnish with fresh parsley and lemon wedges.

The lemon herb scallop soup is a delightful combination of fresh and tangy flavors, enhanced by the sweetness of the scallops. The citrusy notes from the lemon pair beautifully with the richness of the broth, making this soup a light yet satisfying dish. Whether enjoyed on its own or as a first course, this soup is a wonderful way to celebrate the delicate taste of scallops while keeping the dish fresh and flavorful.

Smoked Paprika Scallop Soup

This smoked paprika scallop soup adds a bold, smoky depth to the classic seafood soup. The sweetness of the scallops is balanced by the richness of smoked paprika and a touch of cream. It’s a unique and comforting option for those who want a little extra flavor kick in their seafood soups. This soup is both savory and slightly spicy, perfect for cooler evenings.

Recipe:

• 1 lb fresh scallops, cleaned
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1 ½ cups chicken or vegetable broth
• 1 cup heavy cream
• 1 tbsp tomato paste
• 1 tsp fresh thyme leaves
• Salt and pepper, to taste
• Chopped chives for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for about 5 minutes until soft and fragrant.
2. Stir in the smoked paprika and tomato paste, cooking for 2 minutes to let the spices bloom.
3. Pour in the broth and bring to a simmer, cooking for 10 minutes to allow the flavors to develop.
4. Lower the heat and stir in the heavy cream and thyme. Season with salt and pepper to taste.
5. Gently add the scallops to the pot, simmering for 5-7 minutes, or until the scallops are fully cooked.
6. Remove from heat and garnish with fresh chives.

The smoky flavor of paprika shines through in this creamy scallop soup, making it a perfect choice for those who enjoy deeper, richer flavors. The combination of smoked paprika and tomato paste gives the soup a subtle heat and complexity, while the scallops add their delicate sweetness. This dish is a comforting yet exciting variation on traditional seafood soups and is sure to leave your taste buds satisfied.

Mushroom Scallop Soup

This earthy and creamy mushroom scallop soup combines the umami of mushrooms with the sweetness of tender scallops. It’s a hearty soup that is still light enough to be enjoyed as a starter or a light meal. The creaminess of the soup is perfectly balanced with the savory depth from the mushrooms, making it a satisfying and sophisticated choice.

Recipe:

• 1 lb fresh scallops, cleaned
• 2 tbsp butter
• 1 medium onion, chopped
• 2 cups mushrooms, sliced (cremini or white button)
• 3 garlic cloves, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 1 tsp fresh thyme leaves
• 1 tbsp fresh parsley, chopped
• Salt and pepper, to taste

Instructions:

1. In a large pot, melt the butter over medium heat. Add the onion and garlic, cooking until soft, about 5 minutes.
2. Add the mushrooms and cook for an additional 5-7 minutes, stirring occasionally, until the mushrooms release their juices and become golden.
3. Pour in the broth and bring to a simmer. Let it cook for 10 minutes to allow the mushroom flavors to infuse the broth.
4. Stir in the heavy cream and thyme, and season with salt and pepper to taste. Bring to a gentle simmer and cook for another 5 minutes.
5. Add the scallops to the soup and simmer for 5-7 minutes, until the scallops are cooked through and opaque.
6. Remove from heat and stir in the fresh parsley before serving.

The mushroom scallop soup is a comforting, flavorful dish that highlights the earthy richness of mushrooms and the delicate sweetness of scallops. The creaminess of the soup makes it rich, yet the mushrooms add depth, balancing the texture and flavor. This soup is a wonderful option for those who want something hearty and elegant, without being too heavy. Perfect for a cozy evening or a special gathering, this soup will be a crowd-pleaser.

Roasted Red Pepper Scallop Soup

This roasted red pepper scallop soup combines the natural sweetness of roasted peppers with the delicate flavor of scallops. The rich, smoky undertones of the peppers create a deep, savory base, while the scallops provide a tender and luxurious texture. This soup is a perfect choice for a warming dish during the cooler months, with its vibrant color and comforting flavors.

Recipe:

• 1 lb fresh scallops, cleaned
• 3 large red bell peppers, roasted, peeled, and chopped
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• Salt and pepper, to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Roast the red bell peppers on a baking sheet for 20-25 minutes, until charred. Let them cool, peel off the skin, and chop them.
2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
3. Stir in the roasted peppers, smoked paprika, and cumin, cooking for 2 more minutes to bring out the spices.
4. Pour in the broth and bring the mixture to a simmer. Cook for 10 minutes to allow the flavors to meld together.
5. Use an immersion blender to purée the soup until smooth (or transfer to a blender in batches). Return to heat.
6. Stir in the heavy cream and season with salt and pepper to taste. Bring to a gentle simmer.
7. Add the scallops and cook for 5-7 minutes, until the scallops are tender and cooked through.
8. Serve the soup hot, garnished with fresh basil.

The roasted red pepper scallop soup is a vibrant and flavorful dish, combining the smoky, sweet notes of roasted peppers with the creamy texture of the broth. The scallops add a luxurious element to the soup, making it a delightful choice for special occasions or cozy weeknight dinners. This soup’s combination of smoky, creamy, and savory flavors will surely leave you craving more.

Saffron Scallop Soup

Saffron brings a touch of exotic luxury to this scallop soup, creating a rich and aromatic dish. The golden hue of the soup is complemented by the delicate, floral flavors of saffron, which pair perfectly with the sweetness of the scallops. This soup is elegant and sophisticated, ideal for impressing guests at a dinner party or enjoying as a special treat.

Recipe:

• 1 lb fresh scallops, cleaned
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 tsp saffron threads, soaked in 2 tbsp warm water
• 4 cups fish or vegetable broth
• 1 cup dry white wine
• 1 cup heavy cream
• 1 tbsp fresh lemon juice
• Salt and pepper, to taste
• Fresh chives for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until soft and translucent, about 5 minutes.
2. Add the saffron (with the soaking liquid) to the pot and cook for another minute to release the fragrance.
3. Pour in the white wine and cook for 2 minutes, letting the alcohol evaporate.
4. Add the broth and bring to a simmer. Let it cook for 10 minutes to allow the saffron to infuse the liquid with flavor.
5. Stir in the heavy cream and season with salt and pepper to taste. Bring the soup to a gentle simmer.
6. Add the scallops to the soup and cook for 5-7 minutes, or until they are cooked through and opaque.
7. Stir in the lemon juice and adjust the seasoning if needed.
8. Serve the soup hot, garnished with fresh chives.

Saffron adds an unmistakable richness and fragrance to this scallop soup, elevating it to something truly special. The delicate flavors of saffron blend beautifully with the sweet, tender scallops, making this soup the perfect choice for a luxurious meal. Its creamy texture and exotic touch are sure to delight your guests and leave a lasting impression.

Sweet Corn Scallop Soup

The sweetness of fresh corn is the star in this light and satisfying scallop soup. Paired with succulent scallops, this soup has a subtle sweetness that perfectly complements the delicate flavors of the seafood. The addition of cream creates a smooth, comforting texture, making this soup a perfect summer-to-fall dish for any occasion.

Recipe:

• 1 lb fresh scallops, cleaned
• 2 tbsp butter
• 1 small onion, diced
• 2 cups fresh corn kernels (or frozen)
• 3 cups vegetable or chicken broth
• 1 cup heavy cream
• 1 tsp fresh thyme leaves
• Salt and pepper, to taste
• Chopped green onions for garnish

Instructions:

1. In a large pot, melt the butter over medium heat. Add the onion and cook for 5 minutes until softened.
2. Stir in the corn kernels and cook for an additional 3-4 minutes, letting the corn release its natural sweetness.
3. Pour in the broth and bring the soup to a simmer. Let it cook for 10-15 minutes, allowing the flavors to combine.
4. Use an immersion blender to purée the soup until smooth, or blend in batches using a standard blender.
5. Stir in the heavy cream and thyme, seasoning with salt and pepper to taste. Simmer for another 5 minutes.
6. Gently add the scallops and cook for 5-7 minutes, until they are opaque and cooked through.
7. Serve the soup hot, garnished with chopped green onions.

The sweet corn scallop soup is a wonderfully light and creamy dish, with the natural sweetness of the corn adding a comforting richness to the soup. The delicate scallops bring an elegant touch, making it a perfect option for any season. This dish is a delicious and satisfying way to highlight the flavor of fresh corn, while the creamy base ensures it’s both indulgent and smooth. It’s a lovely choice for a warm, flavorful meal or a light appetizer.

Thai Coconut Scallop Soup

This Thai-inspired coconut scallop soup is a flavorful fusion of creamy coconut milk, aromatic lemongrass, and tender scallops. With hints of lime, ginger, and chili, this soup provides a beautiful balance of richness and brightness. It’s perfect for those craving a dish with a little bit of spice and exotic flavors while still being light and comforting.

Recipe:

• 1 lb fresh scallops, cleaned
• 1 tbsp olive oil
• 1 small onion, diced
• 2 stalks lemongrass, cut into 3-inch pieces and smashed
• 1-inch piece ginger, thinly sliced
• 1 red chili pepper, thinly sliced (optional)
• 1 can (14 oz) coconut milk
• 3 cups vegetable broth
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes, until softened.
2. Add the lemongrass, ginger, and chili pepper, sautéing for another 2 minutes until fragrant.
3. Pour in the coconut milk and vegetable broth. Bring the mixture to a gentle simmer, letting it cook for 10-15 minutes to infuse the flavors.
4. Stir in the fish sauce, brown sugar, and lime juice. Taste and adjust seasoning as needed.
5. Add the scallops and simmer for 5-7 minutes, or until the scallops are opaque and tender.
6. Serve hot, garnished with fresh cilantro.

The Thai coconut scallop soup offers a unique and refreshing twist on traditional seafood soups. The rich coconut milk and the fragrant lemongrass and ginger create an aromatic base, while the scallops add a sweet, tender bite. The balancing acidity from the lime and the subtle heat from the chili pepper make this soup a delightful fusion of flavors that will transport your taste buds to Thailand. It’s a perfect choice for those who love a little heat and exotic flair in their meals.

Tomato Basil Scallop Soup

This simple yet elegant tomato basil scallop soup combines the rich, slightly tangy flavor of tomatoes with the sweet, tender scallops. The basil adds a fresh, herbaceous touch, elevating the soup to a comforting and vibrant dish. This soup is perfect for a cozy dinner, providing the warmth of a tomato-based soup with the luxury of scallops.

Recipe:

• 1 lb fresh scallops, cleaned
• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 cups canned crushed tomatoes
• 2 cups vegetable or chicken broth
• 1 tsp dried oregano
• 1 tsp sugar (optional, to balance acidity)
• 1/4 cup fresh basil, chopped
• Salt and pepper, to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, cooking for about 5 minutes until softened and fragrant.
2. Stir in the crushed tomatoes, broth, oregano, and sugar. Bring the soup to a simmer and cook for 15-20 minutes, letting the flavors meld.
3. Use an immersion blender to purée the soup until smooth (or blend in batches in a regular blender).
4. Season the soup with salt and pepper to taste. Stir in the fresh basil.
5. Gently add the scallops to the soup and simmer for 5-7 minutes, or until they are cooked through and opaque.
6. Serve the soup hot, garnished with extra fresh basil.

The tomato basil scallop soup is a comforting classic with a twist. The natural sweetness of the tomatoes pairs wonderfully with the delicately sweet scallops, while the basil adds a fresh, herby note that lifts the entire dish. This soup’s simplicity makes it both approachable and luxurious, perfect for any season and any occasion. Whether served as a starter or a main, this soup is sure to satisfy and impress.

Garlic Parmesan Scallop Soup

This creamy garlic parmesan scallop soup brings together the rich, savory flavors of garlic and parmesan cheese with the tender sweetness of scallops. The broth is luxuriously creamy, with a comforting depth from the garlic and a sharp, nutty finish from the parmesan. It’s a decadent dish that feels indulgent but remains light and flavorful, perfect for a cozy dinner.

Recipe:

• 1 lb fresh scallops, cleaned
• 3 tbsp butter
• 6 garlic cloves, minced
• 1 medium onion, chopped
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• 1 tbsp fresh parsley, chopped
• Salt and pepper, to taste

Instructions:

1. In a large pot, melt the butter over medium heat. Add the garlic and onion, sautéing for 5 minutes until softened and fragrant.
2. Pour in the chicken broth and bring the soup to a simmer. Let it cook for 10 minutes, allowing the flavors to develop.
3. Stir in the heavy cream and parmesan cheese, allowing the cheese to melt and the soup to become creamy. Season with salt and pepper to taste.
4. Add the scallops to the soup and simmer for 5-7 minutes, or until the scallops are cooked through and tender.
5. Serve the soup hot, garnished with fresh parsley.

The garlic parmesan scallop soup is a rich and comforting dish that feels indulgent yet maintains a light, creamy texture. The combination of garlic and parmesan creates a savory base that complements the delicate scallops, making every spoonful a delightful experience. This soup is perfect for those seeking something creamy and luxurious, whether as a first course or a satisfying main dish. It’s sure to become a favorite in your soup repertoire.

Lemon Dill Scallop Soup

This lemon dill scallop soup is a refreshing and light dish that highlights the natural sweetness of scallops, balanced by the bright and tangy flavors of lemon and fresh dill. The broth is aromatic and delicate, providing a perfect base for the tender scallops. This soup is ideal for a spring or summer meal, offering a light yet flavorful option that feels elegant and satisfying.

Recipe:

• 1 lb fresh scallops, cleaned
• 2 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 4 cups fish or vegetable broth
• 1 cup white wine
• 1 tbsp fresh dill, chopped
• Zest and juice of 1 lemon
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 5 minutes until softened and fragrant.
2. Pour in the white wine, stirring to deglaze the pot, and cook for 2-3 minutes to allow the alcohol to evaporate.
3. Add the fish or vegetable broth to the pot and bring it to a simmer. Let it cook for 10-12 minutes to allow the flavors to meld together.
4. Stir in the fresh dill, lemon zest, and lemon juice. Season with salt and pepper to taste.
5. Add the scallops to the soup and simmer for 5-7 minutes, or until they are cooked through and tender.
6. Serve hot, garnished with fresh parsley.

The lemon dill scallop soup is a bright and refreshing dish that balances citrusy acidity with fragrant dill. The tender scallops add a luxurious touch, making it an ideal choice for light yet elegant dining. Its simplicity makes it easy to prepare, while the fresh flavors ensure it’s both satisfying and light. Whether served as a first course or a light meal, this soup will surely become a favorite for seafood lovers.

Bacon and Corn Scallop Soup

This hearty and flavorful bacon and corn scallop soup combines the richness of crispy bacon with the sweetness of fresh corn and tender scallops. The smoky bacon adds a depth of flavor that perfectly complements the sweet corn and delicate scallops, while the creamy broth ties everything together. This soup is comforting and filling, making it an ideal dish for colder months.

Recipe:

• 1 lb fresh scallops, cleaned
• 4 slices bacon, chopped
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups fresh corn kernels (or frozen)
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• Fresh thyme for garnish

Instructions:

1. In a large pot, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon and set aside, leaving the rendered fat in the pot.
2. Add the onion and garlic to the pot and sauté for 5 minutes until softened and fragrant.
3. Stir in the corn kernels and cook for another 3 minutes, allowing them to heat through.
4. Pour in the chicken or vegetable broth and bring the soup to a simmer. Cook for 10-12 minutes to combine the flavors.
5. Stir in the heavy cream and smoked paprika, and season with salt and pepper to taste.
6. Add the scallops to the soup and cook for 5-7 minutes, until they are cooked through and tender.
7. Serve the soup hot, topped with crispy bacon and fresh thyme.

Bacon and corn scallop soup is a rich and indulgent dish, combining the smoky flavors of bacon with the sweet corn and delicate scallops. The creamy base adds comfort, while the bacon provides a satisfying crunch and depth of flavor. This soup is perfect for a cozy dinner on a chilly evening or as a hearty appetizer to impress guests. Its balance of sweet, smoky, and creamy elements makes it a true crowd-pleaser.

Spicy Tomato Scallop Soup

This spicy tomato scallop soup is a bold and flavorful dish that combines the richness of tomatoes with a kick of heat from red pepper flakes. The scallops provide a sweet contrast to the spicy, tangy tomato base, making for a satisfying and exciting soup. Perfect for those who love a bit of heat in their meals, this soup is both comforting and packed with flavor.

Recipe:

• 1 lb fresh scallops, cleaned
• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 can (14 oz) crushed tomatoes
• 3 cups vegetable or chicken broth
• 1 tsp red pepper flakes (adjust to taste)
• 1 tsp smoked paprika
• Salt and pepper, to taste
• Fresh basil for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, cooking for 5 minutes until softened and fragrant.
2. Stir in the red pepper flakes and smoked paprika, cooking for another 2 minutes to release the spices.
3. Add the crushed tomatoes and vegetable or chicken broth, bringing the soup to a simmer. Let it cook for 10-15 minutes to meld the flavors together.
4. Season with salt and pepper to taste.
5. Add the scallops to the soup and simmer for 5-7 minutes, or until they are cooked through and tender.
6. Serve the soup hot, garnished with fresh basil.

The spicy tomato scallop soup is a zesty and flavorful dish that perfectly balances the heat from red pepper flakes with the sweetness of scallops. The tangy tomato broth provides a rich, comforting base, while the fresh basil brings a refreshing finish. Ideal for those who love a little spice in their meals, this soup offers the perfect combination of heat, acidity, and richness, making it a great option for both casual meals and special occasions.

Note: More recipes are coming soon!