Sunday Soup #120: Scallop & Shrimp Soup

Last week, I stumbled across a podcast on which the guest was a chef who professed to love soup! "I'm listening...." And, when he started talking about using seafood in soups, he had my full attention. It can be tough sometimes to keep seafood (e.g., shellfish or whitefish) from turning to mush in a soup while still being able to tease out the perfect level of rich seafood flavor. The chef went on to talk about how his favorite seafood protein with which to cook was scallops, which, if done right, can be light, tender, and buttery. "What luck," I thought, "I already have a bag of scallops in the freezer I've been waiting to use!" So, I decided to seek out a scallop soup for the week...

I wanted a brothy seafood soup, rather than a chowder, stew, or bisque. It is November, but I live in California, so the weather hasn't yet turned to the point where I'm looking for thicker soups to take the edge off the cold. Enter this recipe from The Nutrition Adventure site, which seemed to fit exactly what I had been looking for: a well-spiced, brothy seafood soup that featured scallops as a main protein. Let's see how it went...

This recipe came from: https://thenutritionadventure.com/scallop-shrimp-soup-2/

*Pic 1 - https://thenutritionadventure.com/scallop-shrimp-soup-2/

Variations from the Recipe as Written: I used Hungarian Hot Paprika because it was what I had on hand. I used 1-tsp of Old Bay instead of 1/2-tsp. I added a little extra garlic. And, I put the diced peppers right in to sauté with the potatoes, onions, and garlic because... uh... I wasn't paying close enough attention (which my sons would laugh at since I always preach attention-to-detail at them). :-)

General Thoughts: The prep for this one wasn't too bad at all! I used frozen scallops and (raw but shelled/deveined) shrimp, so they just needed to be thawed. Thaw shellfish in the refrigerator if you have the time, or float the bags in lukewarm water to thaw them faster (if you plan to use them in short order). I also used pre-diced onion and bell peppers from my local market. After cutting the seafood a little smaller and tossing it in paprika and Old Bay, all that was left was a little chopping on the potatoes, and I was ready to start cooking. This one really was pretty quick and easy!

*Pics 2 & 3 - Pictures from when I made it

The consistency and "weight" of this soup turned out to be exactly what I was looking for. The broth was light and creamy and really served to support and highlight the other ingredients. The textures were terrific, as well, as the scallops and shrimp were perfectly done (meaty and well-cooked but not mushy), and the peppers, onions, and potatoes were all tender and practically melted in my mouth.

In short, the taste was terrific, rich and flavorful, and would definitely appeal to a wide range of palates (so long as your diners enjoy seafood). The soup had a solid seafood flavor overall (as you might expect from a soup whose main ingredients include shellfish), but it was not overpowering. If you prefer an even stronger seafood profile, try substituting seafood broth for the vegetable broth in the recipe. Likewise, the spices in the soup were present and forward but would not overpower more sensitive eaters. They were just a little too subtle for me, personally, but it was nothing a little Cajun seasoning (I like Tony Chachere's Creole Seasoning Mix, myself), a dash of Tabasco, or even some extra Old Bay in my bowl couldn't fix. Finally, the scallops (as I had hoped) were the real star of the dish, turning out sweet and buttery.

A quick word about how far this recipe stretched... There were just two of us eating this soup, and it looked like I had made plenty, but it was so good that we ate the entire pot... We were both definitely quite full afterward, but we just couldn't stop eating! :-) I am not sure if that says more about us or the soup, but consider doubling the recipe if making for a crowd.

Potential Improvements? This one was great as-is, but I might add a little more Old Bay and a few shakes of crushed red pepper the next time I make it for guests that can handle a little more heat.

Polling the Fam: It was just Hunter and me for this one... I really, really liked it and would not hesitate to make it again if I were craving an easy seafood soup with great flavor. Hunter shared that sentiment, saying he really loved the scallops and that he really enjoyed it (after adding a little extra Old Bay to his bowl). As a side note, my seafood-loving friend Jayson would have gone crazy for this soup if he had gotten to try it; next time, buddy!

Verdict: Loved it! (5 stars)