2070 N. Clybourn Ave.    Chicago, IL. 60614                    773.404.3475

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At Dirk's
we carry many additional items to complete and complement your favorite recipe such as:
 
- Select Fresh   
     Vegetables
- Fresh Breads
- Fresh Chips &
 Crackers
- Parchment Paper
    (by the sheet)
- Seafood Utensils
and more.....
 
 













Roasted Carrot Soup with Bay Scallops
 
  • We use locally grown carrots from the farmers markets, a perfect fall ingredient.
  • Make the base of this soup ahead of time and you could add almost any seafood to it. Crab would do very well with carrots too.


Ingredients
  • 2 -32 ounce containers vegetable stock, ideally organic
  • 3 pounds mixed carrots, farmers market or organic
  • 1 pound butternut squash, peeled and cubed
  • 2 cups diced tomatoes
  • 1 cup sweet onion, diced
  • 1/2 cup celery, diced
  • 1/4 cup evoo(for soup) + 2 tablespoons evoo(for roasted veggies) + 1 tablespoon evoo(for tomatoes)
  • 2 tablespoons basil, sliced
  • 1 tablespoon garlic, chopped
  • 5 thyme sprigs
  • 1 rosemary sprig
  • 2 teaspoons pink Himalayian salt(for soup) + 2 teaspoons pink Himalayian salt(for roasted veggies)
  • 2 teaspoons black pepper(for soup + 2 teaspoons black pepper(for roasting veggies)
  • 2 pounds dry pack bay scallops or use dry pack sea scallops and cut into smaller pieces
  • 2 tablespoons evoo
  • 2 teaspoons hrebed sea salt

Directions
  • Preheat oven to 400.
  • scrub carrots, no need to peel them if fresh from the farmers market. cut into 1 inch pieces. Toss carrots and squash with 2 teaspoons each salt and pepper. Put on a baking sheet and roast until caramelized and tender, about 25 minutes.
  • While the veggies are roasting, combine diced tomatoes with garlic, basil and olive oil in a bowl. Set aside.
  • In a large dutch oven, heat 1/4 cup evoo. Add onions and celery and saute on low heat until tender. Add thyme and rosemary, add vegetable stock, salt and pepper .Then add tomato mixture, simmer 5 minutes. When roasted veggies are ready, pour into soup. Bring to a boil, then simmer for 30 minutes. Remove stems from rosemary and thyme. Puree soup with an immersion blender. taste and add more salt and pepper if needed.
  • While soup is simmering, toss scallops with oil and salt. Heat grill to hot and cook scallops on a grill pan for 2 to 4 minutes until slightly browned. Set aside.
  • When soup is done, add scallops. When ready to serve, we like to put a dollop of cream fraiche and some chopped chives on top. Serves 8 people. Enjoy!
Dirk's Fish and Gourmet Shop © 2016