23 December, 1987

Scallop, Tomato & Tortellini Soup

Scallop, Tomato & Tortellini Soup ingredients
Makes 4 generous entree servings
2.5 Tbsp unsalted butter (divided use)
2 Tbsp minced shallot
1 garlic clove, peeled and minced
1 (28-oz) can whole tomatoes, drained
2.5 Tbsp fresh parsley, minced
0.5-lb tortellini
1.0-lb Bay Scallops
2.5 cups chicken stock
1/3 cup white wine
1/4 tsp dried basil
Freshly ground pepper, to taste

For serving
Freshly grated Parmesan cheese

In a large skillet, sauté shallot and garlic in 2 Tbsp of the butter until soft, but not brown; set aside.

Coarse chop tomatoes, removing seeds as you go. Add tomatoes to skillet. Increase heat and cook until most of the moisture has evaporated, stirring constantly. Stir in parsley.

Prepare tortellini
Follow directions to prepare tortellini al dente; drain in colander. Turn into bowl and toss with the remaining 1/2 Tbsp butter.

Simmer slowly
Add scallops to pan with tomatoes and cook for a few seconds.

Transfer tomato mixture to a large saucepan. Add chicken stock, wine, basil, pepper and tortellini. Bring soup to a simmer slowly. Do not boil.

Remove from heat and serve immediately. Pass a bowl of freshly-grated Parmesan cheese.

Cotton Belles Delectables compiled by the Cotton Belles Chapter of the American Business Women's Association (Collierville: Fundcraft Publishing, Inc, 1989), 35.

Page Last Updated 20 April 2015

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