Shrimp and Scallop Soup Recipe

Name: Shrimp and Scallop Soup Recipe
Yield: 4
Ingredients: 1/8 cup (2 tablespoons) extra-virgin olive oil; 1 1/4 cup chopped onion; 3 tablespoons finely-chopped garlic; 2 teaspoons dried oregano (not Mexican), rubbed between your palms; 1 1/2 teaspoons fennel seeds; 1 (28-ounce) can crushed tomatoes with added puree; 2 (8-ounce) jars bottled clam juice, shaken well; 1 1/2 cups dry white wine (I use a dry vermouth); Red pepper flakes, to taste; 1 pound uncooked large shrimp, peeled, and de-veined; 1 to 1 1/2 pounds uncooked fresh sea scallops (remove the muscle along the side of each scallop); Juice from 1 fresh lemon; Salt and freshly-ground black pepper, to taste; 1/2 cup fresh basil leaves (lay leaves on top of each other, roll into a log, and thinly slice); Tabasco Sauce (optional)

Shrimp and Scallop Soup Recipe was pinched from <a href="https://whatscookingamerica.net/KarenCalanchini/ShrimpScallopSoup.htm" target="_blank">whatscookingamerica.net.</a>

INGREDIENTS

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1/8 cup (2 tablespoons) extra-virgin olive oil

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1 1/4 cup chopped onion

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3 tablespoons finely-chopped garlic

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2 teaspoons dried oregano (not Mexican), rubbed between your palms

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1 1/2 teaspoons fennel seeds

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1 (28-ounce) can crushed tomatoes with added puree

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2 (8-ounce) jars bottled clam juice, shaken well

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1 1/2 cups dry white wine (I use a dry vermouth)

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Red pepper flakes, to taste

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1 pound uncooked large shrimp, peeled, and de-veined

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1 to 1 1/2 pounds uncooked fresh sea scallops (remove the muscle along the side of each scallop)

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Juice from 1 fresh lemon

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Salt and freshly-ground black pepper, to taste

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1/2 cup fresh basil leaves (lay leaves on top of each other, roll into a log, and thinly slice)

•

Tabasco Sauce (optional)

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