Low Fat Recipes: Tomato Soup with Minted Scallops

 
Low Fat Recipes: Tomato Soup with Minted Scallops

Ingredients

2T olive oil
1 yellow onion sliced thin
4 shallots sliced thin
1 T chopped garlic
1 bay leaf
4 ripe Red tomatoes
3 cups chicken stock
2 basil leaves
salt & pepper
6 sea scallops
12 mint leaves
2 oz. olive oil

Directions

In a non-reactive pot heat olive oilAdd onions and shallots. Cook until translucent.Add garlic and bay leaf. Cook 2 minutesAdd tomatoes. Cook slowly for 10 minutesAdd chicken stock. Bring to a boil. Simmer 20 minutes.Add basil. Cook for 5 more minutes.Season with salt and pepper. Puree until blended. Reserve. Pour over scallops and marinate for 2 hours.In hot saute pan, cook scallops until golden brown. Slice each scallop into 3 slices. Place on top of soup.

Serves 6