Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Avoid this recipe if you are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.


"A first-rate soup is more creative than a second-rate painting."
Abraham Maslow, Psychologist

The refrigerator light goes on...

This is the dish that you can serve for a special meal or dinner party. It's so simple, and while it takes some time, most of it is waiting for the mushrooms to cook. Everything can be done in advance and the soup and mushroom/tomato mixture heated at the last minute while the scallops cook. Best of all it's good for them and they won't even know it!

I heard a bit of advice once about cooking for a dinner party. Plan everything to be simple meals that are easy to assemble, and then retire to the kitchen, leaving your guests to chat. Say, "I don't need any help, I just have to cook dinner." Bang some pots around occasionally like you are doing something and then 15 minutes later emerge with a fine composed dish like this one.


Bay Scallops with Mushroom Bisque and Tomatoes

Servings: 2 | Serving size: about 1 cup soup with 4 ounces scallops

Cooking Time: 60 Minutes

This recipe can be multiplied by 2, 3, 4, 5.

This healthy recipe does not make very good leftovers.

Serve with Parmesan Squash. or Pan Grilled Broccoli or Pan Grilled Asparagus or Herbed Zucchini or Green Beans with Red Onion or Candied Carrots or Roasted Tomatoes

1 tsp olive oil
1 small shallot (minced)
1 cloves garlic (crushed)
8 ounces crimini mushrooms (quartered)
1/8 tsp salt
3 cups water
1/4 cup whole milk
1 Tbsp olive oil
8 ounces grape tomatoes
4 ounces shiitake mushrooms (sliced very thin)
1/8 tsp salt
fresh ground black pepper
2 tsp olive oil
8 ounces bay scallops
1 small green onion (sliced very thin lengthwise into strips)

Place a teaspoon of olive oil in a medium sauce pan over medium heat. Add the shallot and garlic and the mushrooms and cook over medium-low heat stirring frequently. As the mushrooms begin to soften and brown add the water. Cook for about 30 minutes until the onions are soft.

Using a blender or a stick blender puree the mushrooms and press the soup through a fine sieve. Return the soup to the sauce pan and add the milk and salt. Whisk and let stand.

While the soup is cooking add the tablespoon of olive oil to a medium sauté pan over medium heat. Add the tomatoes, mushrooms and salt to the pan. Shake the pan frequently. After about 5 minutes cover the pan. Continue to cook adjusting the heat so that the mushrooms and tomatoes don't burn. Shake frequently.

When the soup and the mushroom/tomato mixture are done place 2 teaspoons of olive oil in a large non-stick skillet over medium-high heat. When the oil is hot add the bay scallops. Cook for 5 - 7 minutes until the outside is slightly browned.

While the scallops are cooking gently reheat the soup and the sautéed tomato/mushroom mixture.

Divide the soup between two bowls and add half of the tomato mushroom mixture to each bowl. Top with the cooked scallops and garnish with the strips of green onion.

Nutrition Facts

Serving size: about 1 cup soup with 4 ounces scallops

Servings: 2

Amount Per Serving

Calories 464 Calories from Fat 146
% Daily Value
Total Fat 17g 25%
    Saturated Fat 3g 14%
    Monounsaturated Fat 10g
    Trans Fat 0g
Cholesterol 40mg 13%
Sodium 493mg 21%
Total Carbohydrates 58g 19%
    Dietary Fiber 9g 36%
    Sugars 8g
Protein 30g
Vitamin A 26% Vitamin C 41%
Calcium 9% Iron 14%
Vitamin K 22 mcg Potassium 1964 mg
Magnesium 167 mg