Salmon And Scallop Soup Recipes

Steps:

• Fill a large pot halfway with lightly salted water; bring to a boil. Add onions and carrots; cook until slightly tender, 10 minutes. Add potatoes; cook until tender, 15 to 20 minutes.
• Stir in salmon, cod, scallops, shrimp, lobster, and crab; cook over medium heat until salmon and cod are firm but chunks are still slightly translucent in the center, about 10 minutes. Drain half the water from the pot and add clams, heavy cream, and half-and-half. Place butter chunks atop the soup; season with salt and black pepper. Cover and simmer, stirring occasionally, until salmon and cod are fully cooked and flake easily with a fork, about 30 minutes.

Steps:

• Wash and drain scallops. If scallops are large, cut in half. In a small stock pot, melt butter over medium-low heat. Saute onions and mushrooms until tender.
• Stir in flour. Pour in milk and stir over medium heat until thickened and bubbly. Add wine, scallops, salt and pepper. Cook over medium heat until thickened. Serve topped with Swiss cheese and parsley.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Lay puff pastry on a lightly floured surface and roll out with a rolling pin. Brush with egg yolk. Sprinkle with sesame seeds and press in firmly. Cut puff pastry first into squares, then into triangles, and place on a baking sheet.
• Bake in the preheated oven until triangles are puffed up and golden brown, about 15 minutes.
• Meanwhile, melt butter in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add salmon and cook for 5 minutes. Stir in tomato paste and cook for 1 minute. Pour in fish stock and white wine. Bring to a boil, reduce heat, and simmer for 15 minutes.
• Stir cornstarch and a little bit of water into a paste. Add to soup and bring to a boil. Cook until soup thickens, about 5 minutes. Puree soup with an immersion blender until smooth. Stir in cream and saffron. Season with salt and pepper.
• Garnish soup with dill and serve with puff pastry triangles.

Steps:

• Preheat the oven to 450 degrees F.
• Place the salmon piece or fillets skin-side up in a shallow ovenproof dish. Cook in the oven for 15 minutes.
• Meanwhile gently melt the butter in a small saucepan. Remove from the heat and stir in the mustard and dill. Season to taste. Remove the salmon from the oven and arrange the scallops round it, baste with the mustard sauce.
• Return to the oven for a further 5 minutes. Slice the salmon quite thickly and serve on top of the spinach rocket and spoon over the mustard butter.

Steps:

• Cook and stir shrimp and scallops in 1 Tbsp. hot oil in large nonstick saucepan on medium heat 4 to 5 min. or until shrimp turn pink and scallops are opaque. Remove from pan; cover to keep warm. Heat remaining oil in saucepan. Add onions and garlic; cook and stir 4 to 5 min. or until onions are crisp-tender.
• Stir in tomatoes, wine and crushed pepper. Bring to boil; simmer on medium-low heat 10 min.
• Add shrimp mixture, basil and half the marjoram; cook 5 min., stirring occasionally. Serve topped with cheese and remaining marjoram.

Steps:

• Melt 2 TBSP butter in heavy large saucepan over medium-high heat. Add 3/4 CUP shallots; saute until soft, about 3 minutes. Add smoked salmon and Champagne; bring to boil. Add 2 CUPs clam juice, dill sprig, tarragon sprig, and bay leaf. Bring soup to boil; reduce heat to low and simmer 10 minutes. Add 2/3 CUP cream; bring to boil. Remove from heat and let stand at room temperature 1 hour to allow flavors to develop. Discard dill sprig, tarragon sprig, and bay leaf. Working in batches, puree salmon soup in blender until smooth. Strain soup into large saucepan. Melt remaining 2 TBSP butter in another heavy large saucepan over medium-high heat. Add remaining 3/4 CUP shallots. Saute until shallots are soft, about 3 minutes. Increase heat to high. Add bay scallops; saute 1 minute. Add vermouth and coriander; bring to boil. Add remaining 1 CUP clam juice and 2 CUPS cream; bring to boil. Working in batches, puree scallop soup in blender until smooth. Strain soup into bowl. Stir scallop soup into salmon soup. Season to taste with salt and pepper. Heat oil in heavy large skillet over high heat. Sprinkle salmon fillet pieces and sea scallops with salt and pepper. Add salmon to skillet and cook until browned and just opaque in center, about 2 minutes per side. Transfer to plate. Add sea scallops to same skillet. Cook until browned and just opaque in center, about 2 minutes per side. Meanwhile, rewarm soup. Divide among 8 wide shallow soup bowls. Place 1 salmon piece in center of each bowl. Top each with 1 sea scallop. Spoon 1/2 TSP caviar atop each scallop. Garnish with additional dill sprigs.

Steps:

• Pour fish stock into a large saucepan and bring to the boil before turning down to a simmer.
• Cut the salmon into 3-4cm cubes and lower into the stock.
• Add the scallops, chopped dill and the mussels.
• The second the mussels have opened, add the cream, season the soup with salt and pepper, then ladle into warm bowls.
• Sprinkle over some dill for presentation.

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir until fat renders and bacon is slightly browned, 3 to 5 minutes. Add onion to bacon; cook and stir until soft and translucent, 3 to 5 minutes. Stir celery and garlic into onion mixture, cook until fragrant, 1 minute.
• Pour clam juice, chicken broth, potato, cayenne pepper, and black pepper into bacon mixture; bring to a simmer, reduce heat to medium low, and cook until potatoes are almost tender, 12 to 15 minutes. Stir cream and chile pepper into potato mixture; bring to a simmer and cook until potatoes are completely tender and chowder flavors combine, about 5 minutes. Season with lemon zest and salt.
• Stir scallops into chowder and cook over medium heat until scallops are tender and white, 1 to 3 minutes. Remove from heat; stir in tarragon.