About this recipe:Fresh sea scallops are added to a tomato, vegetable and rice soup garnished with fresh basil.
2 tablespoons olive oil
1/2 onion, chopped
2 stalks celery, chopped
1 large carrot, finely chopped
75g (3 oz) uncooked long-grain rice
2 (400g) tins chopped tomatoes
450ml (16 fl oz) chicken stock
salt and freshly ground black pepper to taste
350g (12 oz) scallops
handful chopped fresh basil
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Method Prep:20min › Cook:25min › Ready in:45min
Heat oil in a large saucepan over medium heat. Add the onion, celery and carrot; cook and stir vegetables until they begin to soften, approximately 2 to 3 minutes. Add rice and cook, stirring until rice is evenly coated in oil, 1 to 2 minutes. Stir in tomatoes, chicken stock, salt and pepper. Bring to the boil. Reduce heat, cover, and simmer for 15 minutes.
Rinse the scallops, and if large cut scallops in half. Stir the scallops into soup, and cover. Continue to simmer until the rice is tender and the scallops are opaque, approximately 5 to 10 minutes.
Season to taste with salt and pepper. Stir in the basil, and serve.