Scallop Soup

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Preparation 15 min
Baking 30 min.
Portions 4
Freezing No


  • 300 gr (2/3 pound) scallops
  • 1 pinch cayenne pepper
  • 1/2 package of sliced leeks Les Cultures de chez nous
  • 796 ml (28 ounces) crushed plum tomatoes
  • 1 liter (4 cups) fish stock
  • 100 gr (1/4 pound) vermicelli or rice
  • 125 ml (1/2 cup) parsley
  • Salt and pepper to taste
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  • In a large saucepan, cook the leeks in butter and oil until it becomes glassy. Add Cayenne pepper, tomatoes and fish stock. Cover and bring to a boil. Lower heat and simmer for about 15 minutes.
  • Add vermicelli and cook 2 minutes. Add parsley and scallops. Cook just until scallops lose their sheen then, take off the heat immediately scallops become tough and rubbery when overcooked.

Chef's notes

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