Ingredients
1 large onion, chopped
2 large shallots, minced
3 stalks celery, sliced
1/2 lb butter, divided
4 cups chicken or vegetable stock
1 cup dry white wine
1 cup milk
1 large tomato, chopped, or 1/2 can tomatoes, chopped or diced
1/2 lb bay scallops
flour for dredging
1 can corn, drained, or1 cup frozen
2 cans white beans, rinsed & drained
1 TB basil dried
1 TB tumeric
sea salt & pepper to taste
Preparation
In 2 qt stock pot melt 1 stick butter. Add onion, shallot, and celery and saute until translucent.
Dredge scallops in flour.
In separate saute pan, melt 2-4 TB butter and add scallops. Cook over medium heat approximately 5 minutes or until scallops have a golden coating.
Add scallops to onion/celery mix.
Add 4 cups stock/broth to pot
Add 1 cup white wine
Add 1 c milk
Add white beans and over medium heat cook soup approx 10 minutes.
Add corn and continue cooking approximately 5-8 more minutes.
Turn heat down to low, add tomatoes, and continue cooking 10 minutes.
