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.
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
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.
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.
|crimini mushrooms (quartered)
|shiitake mushrooms (sliced very thin)
|fresh ground black pepper
|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.
Serving size: about 1 cup soup with 4 ounces scallops
|Calories from Fat 146
|% Daily Value
|Total Fat 17g
|Saturated Fat 3g
|Monounsaturated Fat 10g
|Trans Fat 0g
|Total Carbohydrates 58g
|Dietary Fiber 9g
|Vitamin A 26%
|Vitamin C 41%
|Vitamin K 22 mcg
|Potassium 1964 mg
|Magnesium 167 mg