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Tomato and Rice Soup with Scallops recipe

Tomato and Rice Soup with Scallops recipe


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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Tomato soup

Fresh sea scallops are added to a tomato, vegetable and rice soup garnished with fresh basil.

36 people made this

IngredientsServes: 4

  • 2 tablespoons olive oil
  • 1/2 onion, chopped
  • 2 stalks celery, chopped
  • 1 large carrot, finely chopped
  • 75g (3 oz) uncooked long-grain rice
  • 2 (400g) tins chopped tomatoes
  • 450ml (16 fl oz) chicken stock
  • salt and freshly ground black pepper to taste
  • 350g (12 oz) scallops
  • handful chopped fresh basil

MethodPrep:20min ›Cook:25min ›Ready in:45min

  1. Heat oil in a large saucepan over medium heat. Add the onion, celery and carrot; cook and stir vegetables until they begin to soften, approximately 2 to 3 minutes. Add rice and cook, stirring until rice is evenly coated in oil, 1 to 2 minutes. Stir in tomatoes, chicken stock, salt and pepper. Bring to the boil. Reduce heat, cover, and simmer for 15 minutes.
  2. Rinse the scallops, and if large cut scallops in half. Stir the scallops into soup, and cover. Continue to simmer until the rice is tender and the scallops are opaque, approximately 5 to 10 minutes.
  3. Season to taste with salt and pepper. Stir in the basil, and serve.

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Reviews & ratingsAverage global rating:(36)

Reviews in English (29)

by Barbara

Used different ingredients.This recipe has become a family favourite. Sometimes I substitute a big bag of mixed seafood (calamari, prawns, cod, etc.) for the scallops.-24 Jul 2008

by Natalie W.

I'm not a fan of this recipe. I didn't care for the taste. The soup was more like a stew. It was not what I expected.-24 Jul 2008

by MARPUP69

This may be the best soup I have ever made. Excellent!-24 Jul 2008


Scallops in Tomato-Lime Butter

This recipe pairs sweet, tender, pan-seared scallops with an Asian-inspired tomato sauce made with butter, garlic, fresh lime, fish sauce, and cilantro.

This easy-to-make scallop dish has a distinctively Southeast Asian flair, with just the right mix of tangy, sweet, and salty flavors.

The dish consists of succulent, pan-seared sea scallops paired with wilted grape tomatoes, scallions, cilantro, and a buttery tomato purée flavored with garlic, fresh lime, fish sauce, and a pinch of sugar.

To make sure you enjoy every drop of this yummy sauce, serve the scallops over pearl couscous (pictured), or steamed rice. Garnish with extra cilantro and a lime wedge.


Cold Peach and Tomato Soup with Scallops

For the soup: Preheat the oven to 100°C (approximately 210°F) convection. Rinse the tomatoes, trim ends and cut 1 tomato into thin slices and place on an oiled baking sheet. Sprinkle with powdered sugar and allow to dry for about 2 hours in the oven, checking periodically.

Chop the remaining tomatoes into small pieces for the soup. Peel the shallot, chop finely and sauté until translucent in a pot with oil. Add chopped tomatoes and tomato paste, pour in the broth, season with salt and pepper and simmer for 15 minutes over medium heat. Puree soup with an immersion blender, press through a fine sieve and season again.

Blanch the peaches, peel, halve and remove pits. Puree the peaches. Stir into the cooled tomato soup and season with salt, pepper and sugar. Adjust seasonings to taste with a dash of lemon juice.

For the scallops: Divide arugula, trim, rinse, spin dry and finely chop half. Rinse scallops, pat dry and cut into very small pieces. Mix with chopped arugula, oil and vinegar. Season with salt and pepper.

for each serving, place a round cookie cutter (4 cm or approximately 1 1/2 inches in diameter) in soup bowl, fill with scallop mixture, remove cookie cutter and gently distribute the soup around the scallops. Divide the remaining arugula over the scallops and garnish each bowl with a dried slice of tomato and freshly grated Parmesan cheese.


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  • 1 ¼ pounds fresh or frozen sea scallops
  • ¼ teaspoon ground black pepper
  • 1 (14.5 ounce) can no-salt-added diced tomatoes
  • 2 teaspoons olive oil
  • ½ cup dry red wine
  • 2 cloves garlic, minced
  • ½ cup reduced-sodium chicken broth
  • ¼ cup kalamata olives, pitted and quartered
  • 6 ounces packaged dried whole grain or multigrain fettuccine, cooked according to package directions
  • 1 tablespoon thinly sliced fresh basil

To prepare the scallops: Thaw scallops, if frozen. Rinse scallops pat dry with paper towels. Sprinkle scallops with the pepper set aside. Set aside half of the diced tomatoes. In a blender or food processor, combine the remaining diced tomatoes and the juice from the can. Cover and blend or process until smooth set aside.

Preheat a very large skillet over medium-high heat for 2 to 3 minutes. Add oil to hot skillet swirl to lightly coat skillet. Add scallops to hot skillet cook about 4 minutes or until golden brown and opaque, turning once. Transfer scallops to a warm platter cover and keep warm.

To prepare the sauce: Add wine and garlic to skillet, stirring to scrape up any browned bits from bottom of skillet. Cook for 1 to 2 minutes or until wine mixture is reduced by one-third. Add the reserved diced tomatoes, the pureed tomato mixture, and the broth. Bring to boiling reduce heat. Simmer, uncovered, for 4 to 5 minutes or until sauce begins to thicken slightly.

Remove from heat stir in olives. Divide hot cooked fettuccine among four shallow pasta bowls. Spoon sauce over fettuccine toss to combine. Arrange scallops on top of fettuccine mixture. Sprinkle with basil. Serve immediately.


  • 1 (28-ounce) can crushed tomatoes
  • 2 cups vegetable broth (or chicken broth or water)
  • 1/4 cup celery (with leaves, chopped)
  • 1 tablespoon parsley (chopped fresh, to taste)
  • 1/2 bay leaf
  • 1/2 teaspoon salt (or to taste)
  • 1/8 teaspoon black pepper (or to taste
  • 3/4 cup rice (cooked)

In a large saucepan, combine the crushed tomatoes with the water or stock, celery, parsley, bay leaf, salt, and pepper.

Place the saucepan over medium-high heat and bring to a boil. Reduce the heat to low and simmer for 15 minutes. At this point, if you want a smoother soup, process it in batches in a blender or food processor.

Add the cooked rice and lower the heat to medium-low.

Cook for about 5 minutes, or until hot and bubbling.

Serve tomato soup with saltine crackers or crusty bread.

How Can You Make Tomato Soup Less Acidic?

To neutralize the tomatoes' acid taste, add about 1/4 teaspoon of baking soda for each quart of tomato soup.

What Is the Difference Between Tomato Soup and Tomato Bisque?

Tomato soup is usually a smooth mx

How to Store and Freeze

  • Refrigerate leftover soup in an airtight container for up to 4 days.
  • Freeze the soup in serving-size portions for up to 3 months.

Recipe Variations

  • Replace the crushed tomatoes with two 14.5-ounce cans of whole peeled tomatoes, crushed with your hands or a masher.
  • For creamy tomato soup, add 1/2 to 1 cup of heavy cream along with the rice.
  • For Italian flavor, add 1/2 teaspoon each oregano and basil (dried) and 1 teaspoon of garlic powder with the salt and pepper. Serve with Parmesan cheese for sprinkling.

Use Caution When Blending Hot Ingredients

Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.


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We really liked this soup, but after following several recommendations from other reviewers, I needed to add my own. We grilled the tomatoes the first time and this made them harder to work with. I've since done the recipe again following the recipe instructions with a much better result. Second, if you use a rice other than plain white, you have to cook it far longer. Took about 50 minutes to cook brown rice completely. I'll stick with plain white rice in the future. We like that this soup isn't as sweet as other tomato soups.

Amazing recipe! So pleased to find this to use our homegrown tomatoes as there's only so many BLTs and batches of gazpacho one can eat :) This soup is exquisite. Very flavorful and on top of the delicious taste, it's healthful. Weight Watchers friendly, if you will. I followed the ingredients list exactly. The only deviation from the recipe was to use an immersion blender to smooth out the soup before adding the rice to cook. Can't stop eating it - it's that good!

Fabulous soup! I hadn't before realized what an affinity tomatoes and oranges have. I made a few changes - added chicken breast and chopped fennel bulb because I didn't have fennel seeds. Instead of orange strips I grated the zest of an orange, and had to use dried thyme and basil. It was still delicious and I'm sure fresh basil would have made it even better.

Excellent! I doubled for a large dinner party and made some changes after reading some of the reviews. Used 5 orange zest strips but did not chop and removed them at the end with the bay leaf. Since this was for a gourmet dinner party I pureed the whole batch and after tasting decided not to add the rice. This was a fabulous soup and would definitely make again.

this soup is not a disappointment and I used good quality canned fire roasted tomatoes rather than fresh. It was very clean and bright. would definitely make again

Outstanding- I used home grown ripe tomatoes , and did not change a thing on the recipe. Complex flavors. saffron & orange zest are key components. Made half a recipe due to my tomato supply. sorry that I don't have any leftovers!

i actually used good quality canned tomatoes and some leftover brown rice. this entire soup came together so quickly and it definitely tastes like Provence. It is absolutely lovely. would serve this to company.

Yummy and relatively quick, healthy soup. I added it to it by stewing down a whole chicken with half an onion and salt and pepper. Cooled the chicken, pulled off and cubed the meat, while I cooked the soup as directed. I think the chicken was a yummy, hearty addition. Also, I cheated to save time and used quality fire-roasted stewed tomatoes (two 16oz cans). Made for a very rich base and warm tummy on a cold rainy night. Will definitely make again.

This soup is exceptional! Very provencal with the onions and herbs. I don't see how anyone would rate it as "dreadful" or bland. I omitted the orange zest and used only half the water, and about one quarter of the recommended crushed red pepper flakes. I used basmati rice. Otherwise, following the proportions exactly cooked as a double sized batch. My wife said it was the best soup she ever tasted! I agree.

A solidly good soup. Nothing crazy out of the ordinary and lots of room to add other ingredients. Great way to use end of summer basil and tomatoes.

I didn't have the orange zest to add but thought this soup was very tasty. Perhaps the flavor depends on the tomatoes and I had some fresh from the garden Amish paste tomatoes. I think it only makes 4 servings but we were hungry. I'll definitely make again.

I read the reviews for this recipe prior to trying. I omitted much of the orange peel as well as 1 cup of the water. I also sauteed the vegetables considerably longer than 5 minutes. Once the liquids and tomatoes were added I then let it simmer for several hours prior to adding the rice. I also hit it with the immersion blender for smoother texture, again prior to adding the rice. It turned out to be quite tasty and something I will make again when trying to use all the summer tomatoes!

Dreadful! For once, I actually followed the recipe, decreasing the orange zest as suggested by many. I do think that it would support the bag of mixed frozen seafood, as suggested. I'll have to pick some up because i can't eat this but won't throw food away!

best I ever had. I roasted the tomatoes in the oven first, saved the juices and added ony chicken stock, it was a bit salty so i aded 1/2 cup cream. WOW . delicious

Oh gosh, we really couldn't eat this. Bland and thin to our taste. tried blending more and letting sit a few days but still bleh. I must not be a orange zest and saffron provencal sort of gal.

Excellent! I made it vegetarian with an onion/celery/garlic/ bay leaf broth. It simmered for a few hours served it over steamed rice because I did not want the rice to absorb all of the liquid. It would be delicious with tapenade toasts as well!

My husband and I both thought this was tasty. I omitted the rice and the water, and used about half the amount of orange zest. I also hit the soup with an immersion blender. The texture was no thicker than commercial tomato soup. I imagine that with the water and rice added, it is a very broth-y soup. In the freezer section of Trader Joe's they sell a bag of mixed seafood - small shrimp, scallops and squid. I bet this soup would be delicious with something like that added at the end!

Very tasty. I made 3x the amount and only used 1x the orange zest which was still very prominent. I also boiled it down a little more to concentrate the flavors.

I would like to give this recipe 3 1/2 forks, because I thought that it was delicious. It has a wonderful depth and complexity of flavor, and it's healthy, too. I used a little less orange (per suggestions), and I agree that you could maybe cut back on the onions, as well. My soup came out very onion-y, which is fine because I like onions, but I might cut the slices in half next time. I used brown rice and thought that it worked okay, but with any rice, I think you'll have to cook the soup for more than 20 minutes after adding it. Next time I'll make a double batch so that I have some to freeze.

I've made this twice. I love the unusual flavor the orange and saffron adds, however I did cut the orange peel way back the second time. Also, the first time I made it I ran it through the blender because I wanted a much smoother soup. Finally, I found that I needed to cook it much longer in order to get the vegetables as soft as I wanted.

I found this recipe very labor intensive for a relative small payoff. Nice flavor, but not worth the time.

As the other reviewer pointed out, go easy on the orange peel. Just one or two short zest peels (about an 1.5 inches long) is sufficient. It's important to use hot chiles, because it really enhances the sweetness of the tomatoes. The next step is to use brown rice with this one. Haven't done it yet, but will probably use much less brown rice than white.

Very good soup. Served it with a baguette.

Very good tomato soup. Very refreshing and unorthodox. Go easy on the Orange peels, the taste takes over, so take caution if you're not a big fan. Used fresh chillies (about half) - great result, but could use some more. It's best fresh - the rice soaks too much liquid, so making this a day in advance is not a good idea.

Excellent recipe. I used the last early girl tomatoes of the season--a sort of homage to the summer/autumn transition. Wonderful soup, I will make this recipe again. I love the kick of the red pepper against the backdrop of thyme and saffron.


Shrimp and Scallops With Tomato and Feta

If you're partial to foods cooked in a flavorful tomato sauce -- eggs come to mind, shakshuka style -- then you'll like this riff on an Israeli recipe. The scallops remain especially plump and moist.

You can add a cup of clams, which we omitted from the original recipe. Instead of using 3/4 cup of white wine, we used sparking cider here instead.

Serve with rice, couscous or bread.

Servings: 2 generous servings
Ingredients
Directions

Cut the white and light-green parts of the scallions on the diagonal into thin slices. Mince the oregano to yield 2 tablespoons. Thinly slice the garlic. Use a vegetable peeler or knife to cut three wide strips of lemon peel (without pith).

Heat the oil in a large nonstick skillet over medium-high heat. Once the oil is shimmering, add the garlic and cook for 1 minute, stirring to keep the garlic from burning. Add the tomatoes, clam juice, cider, sugar, oregano and strips of lemon zest. Season lightly with salt and pepper. Cook for about 20 minutes, stirring once or twice the mixture should thicken. Taste, and adjust the seasoning as needed. Discard the lemon zest.

Preheat the oven to 475 degrees. Have a baking dish at hand that’s large enough to hold the skillet mixture.

Add the shrimp and scallops to the skillet stir and cook for a minute or two, then transfer the mixture to the baking dish. Break off chunks of the feta and sink them into the liquid of the mixture. Scatter the scallions on top. Roast for 3 to 5 minutes or until the seafood is just cooked through.

Cut the lemon in half and squeeze juice (to taste) over the top of the dish. Divide between individual wide, shallow bowls. Drizzle each portion with a little oil. Serve right away.

Recipe Source

Adapted from "Jerusalem: A Cookbook," by Yotam Ottolenghi and Sami Tamimi (Ten Speed Press, 2012).


Balsamic-glazed scallops

One of my strongest beliefs is that food can never be too rich, but I happen to live with a Mr. Sprat who actually has nightmares about foie gras. If it weren’t for vinegar, we probably couldn’t cook together.

Just the other night he made mahi-mahi, abstemiously braised in tamari and mirin while I sauteed yellow crookneck squash in butter with chanterelles and then reflexively added the splash of heavy cream I knew would bring both the flavors and textures together even more luxuriously. As soon as I tried a forkful before salting, though, I knew I had gone too far. The only thing to do was get out the brown rice vinegar and drizzle a little in. That acid touch turned a one-note dish into something so much more nuanced that even the lean lover ate it, and happily.

Vinegar always has that effect, if you know how to use it. Most cooks reach for the bottle only when lettuce is involved, but cooking with it is a different story. Acidity ramps up flavor, balances or counteracts richness (and sweetness) and generally takes food into another dimension. Without it, even potato salad would just be chunky mayonnaise.

These days, any half-equipped cook probably has a virtual wardrobe of vinegars, all of them as essential as salt and olive oil: red wine, white wine, rice wine, balsamic, cider and distilled white. Throw in sherry vinegar, Champagne vinegar, brown rice vinegar, malt vinegar and raspberry vinegar and you’re talking a serious pantry. And there are more every day, it seems, made from Pinot Grigio or Zinfandel or other wines and flavored with tarragon, dill or basil or blueberries and even maple.

Any of them will add vibrancy to food, especially in summer. Just a splash in a soup or a vegetable puree, or a drizzle over grilled meat or fish, is a kick in the flavor. Any sauce tastes livelier with a little vinegar, even something as simple as beurre noisette, literally nut-brown butter. But then anything flat can be elevated with vinegar. Call it the 7% solution.

Vinegar gets its name from the French words for sour wine, which it originated as millenniums ago. But no one can count on leaving a half-finished bottle of disappointing Merlot out and expect to get something worth dressing a salad with, let alone finessing food. The best vinegars are cultivated, the very best in a succession of wood casks that add layers and layers of intense flavor.

Vinegar can be made from any number of other starters too. Apples produce cider vinegar, fermented rice can become rice vinegar, malted barley is turned into malt vinegar, and all reflect their origins in their flavor. Distilled white vinegar is made from grain alcohol, which has no taste.

At the other extreme is balsamic vinegar, which is made from the must of grapes and aged a minimum of 10 years and is so smooth you can drink it. (The name comes from the Italian word for balm.) You can use it in cooking, but you have to use it fast prolonged heat tends to overwhelm its seductive side and turn it almost gooey. One of the best ways to “cook” with it is just by drizzling it over strawberries or raspberries, or ice cream.

Other vinegars, particularly those with high acid, are especially good for cooking. But even with the most aggressive, the simplest rule is to add vinegar at the beginning of cooking if you want the acid effect, but at the end for pure flavor.

Vinegar at the stove had its heyday at the height of nouvelle cuisine, when sauces veered away from cream and reduced stocks and toward the deceptive lightness of beurre blancs: butter mounted onto reduced vinegar. And those sauces were supplanted in the 1980s and 1990s by vinaigrettes. Jean-Georges Vongerichten’s groundbreaking “Simple Cuisine” in 1990 could have been subtitled “Variations on Vinaigrettes.” Just changing the vinegar, or the herbs, could transform any dish.

Chefs are still demonstrating that vinegar can separate the good cooks from the great ones. Thomas Keller makes the simplest sauce for haricots verts seem extraordinary: whipped cream spiked with red wine vinegar. The tartness cuts the richness, the coating is like butter but so much lighter. And as subtle as the sauce is over the beans, when you chill it and spoon it, it’s like the most amazing soft ice cream.

A high-acid vinegar used to deglaze a saute or roasting pan after searing beef, veal, pork, duck or chicken creates a singular foundation for a sauce with surprising vibrancy. Add a few chopped shallots, fresh herbs and a little butter (or stock, if you want to go Sprat on it) and you get a restaurant-worthy finishing touch in no time. Wine or brandy does the same thing, but not with quite the same sharp edge.

Vinegar, particularly a “sweet” one such as balsamic or sherry, can also be used to glaze food, particularly seafood: scallops, shrimp, salmon, mahi-mahi, halibut. Some recipes call for reducing the vinegar and brushing it on when the fish is cooked, but to me that’s too molasses-sweet. I think it’s more effective to swirl the vinegar right out of the bottle into the pan with yes, a little butter, plus a dash of tamari and Dijon mustard for a more rounded flavor.

Vinegar is an excellent medium for slowly braising beef, chicken or duck. The tanginess cuts the richness and adds a surprising foundation of flavor, much more than the usual stock or wine does. Even with meats braised with those more traditional liquids, vinegar can save the meal. A shot of good red wine vinegar adds a jolt of acidity against the fattiness. But even distilled white vinegar works surprisingly well.

In a marinade, vinegar is a natural. Its acidity can add the illusion of tenderness to meat, and the flavor can be reduced to a concentrate in the sauce much better than lemon juice can. I know cooks who even marinate fish very briefly in vinegar to freshen it up.

A splash of vinegar can also jazz up any soup, particularly black bean, lentil or onion. It’s classic in borscht. And it’s even more essential for fresher flavor with canned soups or tomato sauce.

But a drizzle of balsamic vinegar over a frittata or omelet also works to cut through any heaviness.

Eating in Hong Kong taught me the most appealing alternative to tartar sauce: rice wine vinegar mixed with a little sugar and garlic. Anything fried that’s dunked in it will taste less greasy and much livelier.

Most of what I know about cooking with vinegar came from trial, error, travel and cookbooks, but one indelible lesson of restaurant school was that hard-cooked eggs are best simmered with cider vinegar and salt. The whites are always perfect, and the flavor is a little cleaner.

I’ve also learned a few new tricks from the inevitable Vinegar Institute, which runs a website called Versatile Vinegar (www.versatilevinegar.org). White vinegar will make a meringue fluffier and gelatin firmer, while any vinegar will draw out the salty taste when boiling a ham.

Vinegar, either cider or white wine, makes the best court bouillon, for poaching fish and shellfish, meat or even vegetables. When you reduce it, you get a multilayered sauce.

The most obvious way to “cook” with vinegar is pickling, which is perfect for summer. Cucumbers are the natural choice, but you can pickle peaches, cherries, onions or shallots. The vinegar should have at least 4% acidity. And though cider vinegar or white vinegar is specified most often, other vinegars change the experience: rice wine is lighter, and Champagne more subtle.

Like the wines they are often made from, vinegars are interchangeable only to an extent, though. Very fruity types such as balsamic and sherry work equal magic, partly because they are aged somewhat the same way. But a really good apple cider vinegar can be used to stew or poach fruit, whether cherries or apples.

Great vinegar is not priced like Heinz’s -- the last time I bought a small bottle of Lustau sherry vinegar from one of the great producers of sherry in Spain, the cashier actually gasped as $20 registered on her screen. But then the best stuff is produced like great wine. Much is made very slowly by the Orleans method, named for the town in France where artisanal vinegar has been coddled and bottled since the 14th century.

And unlike great wine, great vinegar is forever. I still have the first bottle of malt vinegar I ever bought, and that was at least 10 years ago. But that might be because I ration it. I never know when I might need to cut the fat on fish or chips.

One kind of olive oil will get you through most cookbooks, if not most of life, but for maximum flavor you really need a full complement of vinegars. Each variety will work in somewhat different ways.

Apple cider vinegar is the bronze standard for pickling cucumbers, peaches or other produce the flavor and the acidity are exactly right.

Balsamic at its pricey best is the cognac of vinegars, smooth and mellow, but even at its cheapest is still indispensable. It always produces a balanced vinaigrette but can dress a salad even on its lonesome. It’s superb drizzled over ripe tomatoes, freshly sliced or just out of the oven, and even better over summer berries, especially with a little black pepper. And because it’s such a sublime blend of tart and sweet, it goes well with foie gras.

Brown rice vinegar is like the balsamic of Asia and can be used in mellow vinaigrettes. But it also can be splashed into a rich sauce to cut the heaviness, drizzled over grilled or roasted vegetables or sprinkled on fried or sauteed fish the way lemon juice usually is.

Champagne vinegar can go anywhere its red or white wine cousins would, but its subtler taste and hint of luxury make it ideal for cutting the richness in a braised dish, such as a blanquette de veau, or for tarting up a cold soup.

Distilled white vinegar is probably most useful for cleaning, but one chef, Tom Valenti, swears by a splash to offset the richness in almost everything he braises in “Soups, Stews, and One-Pot Meals.”

Fruit vinegars -- raspberry, blueberry, etc. -- are like a cross between balsamic and wine vinegars. To my taste, a little goes a long way in a vinaigrette, but any of these can transform the dressing on a spinach or even pasta salad. Raspberry vinegar is also great at cutting and counteracting the richness of anything creamy, whether classic Yorkshire pudding, rice or tapioca pudding. And, like all vinegars, it can be used to deglaze a pan after roasting or sauteing meat or seafood.

Malt vinegar is most commonly a ketchup substitute on French fries and fried fish, but it will also make an intriguing vinaigrette and a glaze for broiled chicken.

Red wine vinegar is made for salads. Blend it with olive or canola oil and seriously good Dijon mustard, and there could be no better vinaigrette. Its sophisticated flavor also does more than apple cider vinegar for a good and mayonnaise-y potato salad.

Rice wine vinegar is very mild and can be used in light vinaigrettes, especially with sesame oil. Mixed with a little minced garlic and a touch of sugar, it makes an excellent dipping sauce for fried foods, particularly squid.

Sherry vinegar is more acidic than balsamic and produces a more robust vinaigrette. It seems especially suited to potatoes. A tablespoonful or so in a soup, whether hot lentil or chilled gazpacho, can sharpen the flavors.

White wine vinegar is another essential building block for vinaigrettes but, because of its color and lighter flavor, is even more useful in a beurre blanc or court bouillon.


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Pan Seared Scallops with Mustard-Caper Sauce

Sea scallops are perfect for speedy (yet totally elegant) weeknight dinners, as they cook to perfection in no time flat. In fact, this ideal dinner for two can be ready on your table in 30 minutes. The capers in this recipe deliver a delicious punch of briny salinity that we absolutely love paired with fresh shellfish. The whole-grain Dijon mustard adds delicate texture to the sauce and the lemon zest delivers an extra touch of brightness. Stirring in the butter at the very end of cooking creates a touch of velvety richness, in that special way only butter can do. Serve this dish over a bed of leafy greens, mashed potatoes, or rice. Feel free to swap basil or cilantro for the chopped fresh parsley we call for here.


SPICED CHERRY TOMATO & VODKA SOUP WITH SEARED SCALLOPS

Ingredients
• 2 tbsp sunflower oil, plus extra for frying
• 2 shallots finely chopped
• 2 garlic cloves crushed
• 2 hot red chilies seeded and finely chopped
• 1 lb cherry tomatoes
• 4 1/4 cups vegetable stock
• 1 tsp grated fresh ginger
• Juice of 1 lime
• 1 tsp chopped fresh mint, plus extra to garnish
• Salt
• 12 scallops, shelled and cleaned
• 2 tbsp vodka

Directions
Heat the oil in a large saucepan. Add the shallots, garlic, and chilies. Cook for 2 minutes. Add the tomatoes and stock. Bring to a boil, reduce the heat, cover, and simmer for 10 minutes.

In a separate bowl combine the ginger lime juice mint, and a pinch of salt, and pour onto the scallops. Set aside until the soup is cooked. Process the soup in a blender until smooth, then strain it back into the rinsed out pan. Add salt and keep warm.

Heat a nonstick skillet. Add a drizzle of oil. Add the scallops and marinade and sear on each side for 1 minute, until just cooked. Stir the vodka into the soup and ladle it into bowls. Pile three scallops in the center of each portion. Sprinkle with a little mint and serve.


Watch the video: griechischer Tomatenreis - vegan. Sallys Welt (May 2022).