- Prep: 10 min
- Cook Time: 15 min
- Total: 25 min
- Serving: 6 Servings
You can use either fresh or frozen scallops and oysters for this creamy-textured and delicious-tasting seafood soup. Serve with a bottle of Rosé and some thick slices of peasant bread to soak up all the tasty broth.
- 1/2 pound fresh or frozen bay scallops, rinsed and patted dry
- 1/2 pint fresh or frozen shucked oysters (about 6 ounces with 1/4 cup liquid) rinsed and patted dry
- 3 slices bacon, halved crosswise
- 1/4 cup finely chopped green onions
- 3 cups light cream
- 2 tablespoons dry sherry or dry white wine
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons snipped fresh basil
- Place the bacon into a large sauté pan over medium heat and cook for about 6 minutes until crisp. Remove the bacon from the pan and place on some paper towels to drain; crumble once cool enough to handle.
- Place the green onions into the sauté pan with the bacon fat and cook for 3 minutes before adding the oysters and cooking for an additional 3 minutes.
- Stir in the scallops, the light cream, sherry, salt and pepper. Simmer the mixture over medium-high heat and cook for 2 minutes, stirring frequently. Serve the soup garnished with the crumbled bacon and the snipped fresh basil.