Total Time
Prep 10 mins
Cook 30 mins

A nice seafood soup.

Ingredients Nutrition


  1. In a large saucepan over medium heat, melt 2 tbsp butter; add onion, celery, carrot, leek, parsley, bay leaf, salt, pepper, tarragon, paprika and cayenne. Sautee for about 10-12 minutes, until veggies are tender, stirring often.
  2. Add the wine and scrape up the pan juices. Simmer until reduced by half, about 8 to 10 minutes.
  3. Stir in the scallops; cook for about 5 minutes or until the scallops are opaque.
  4. Add the milk and cream, cook for another 3-5 minutes or until heated through.
  5. Remove bay leaf and serve.
Most Helpful

This soup was very yummy... I think with a couple mods I'd give it a 4.5 even. I only made 2 notable changes to the recipe, which were that I used an extra carrot, and I had to add an extra half cup or so of wine because it didn't have enough liquid. Overall, the flavor is wonderful. The cream made it pretty heavy, and I think next time I will substitute the half-n-half as suggested, plus use 1-1/2 cups of wine and 1-1/2 cups of milk. The leeks, carrots, celery, and parsley made a nice flavor combination that was a welcome change from standard chowder.

Rodney B. November 17, 2007