• 4servings
  • 45minutes
  • 294calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, C, P
MineralsNatrium, Fluorine, Chromium, Silicon, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1/2 onion, chopped

  3. 2 stalks celery, chopped

  4. 1 large carrot, finely chopped

  5. 75g (3 oz) uncooked long-grain rice

  6. 2 (400g) tins chopped tomatoes

  7. 450ml (16 fl oz) chicken stock

  8. salt and freshly ground black pepper to taste

  9. 350g (12 oz) scallops

  10. handful chopped fresh basil

Instructions Jump to Ingredients ↑

  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.


Send feedback