Scallop Soup Recipe

Build the broth

In a large pot, combine 6 cups stock, 1 cup water, 1 cup white wine, bay leaf, peppercorns and 1 tsp sea salt. Bring to a gentle simmer over medium heat. Reduce heat to low and keep at a bare simmer while preparing other components so flavors marry, about 10–15 minutes. Taste and adjust salt lightly.

Sweat the aromatics

In a large sauté pan or Dutch oven, heat 2 tbs butter and 1 tbs olive oil over medium heat until butter foams. Add the diced onion, celery and carrot and a pinch of salt. Cook, stirring occasionally, until vegetables are softened and translucent, about 6–8 minutes. Add the minced garlic and fresh thyme and cook 30–45 seconds more until fragrant, careful not to brown the garlic.

Add the softened aromatics to the simmering broth: transfer the contents of the sauté pan into the pot with the broth. Stir in the diced tomatoes. Maintain a gentle simmer for 8–10 minutes to integrate flavors.

Prepare scallops

Pat the scallops dry with paper towels and trim the side muscle if present. Season both sides lightly with 1/4 tsp sea salt and a pinch of freshly ground pepper.

Sear scallops (optional for texture)

Heat a separate skillet over high heat and add 1 tbs unsalted butter. When butter is hot and foaming, add scallops in a single layer, leaving space between them. Sear without moving for 1–1.5 minutes until a golden crust forms, then flip and sear the other side 30–45 seconds until opaque but still tender. Remove scallops and set aside. (If you prefer not to sear, skip and proceed to poach.)

Add additional seafood

If using shrimp or clams, add shrimp to the pot about 3–4 minutes before the end of the simmering time so they cook through, and add clams about 6–8 minutes before the end so they have time to open. Discard any clams that do not open.

Finish cooking in broth

If scallops were seared, add them to the broth for the last 1–2 minutes to warm through without overcooking. If not seared, gently slide scallops into the simmering broth and simmer 2–3 minutes until opaque and just cooked. Stir in 1/2 cup heavy cream and 1 tbs lemon juice, simmer 1 minute to meld. Swirl in 1 tbs unsalted butter for gloss.

Adjust seasoning: taste the soup and add up to 1/2 tsp additional sea salt and 1/2 tsp freshly ground pepper as needed. Sprinkle 2 tbs minced fennel fronds or parsley and a light pinch (1/4 tsp) smoked paprika if using.

Serve: ladle hot scallop soup into warmed bowls, arrange scallops and any clams/shrimp on top. Serve with crusty bread or crostini on the side. Garnish each bowl with an extra sprinkle of parsley and a lemon wedge if desired.