Creamy Scallop Soup

Submitted by Jessica French

About the cook: Illinois Mom of five boys so I've had to cook creatively and quickly for over 25 years. I love to cook for a crowd especially a new recipe or two. Not a baker, more of a chef!

About the dish: A perfect soup to start out your meal. Especially during the Holidays. Creamy Scallop Soup with a hint of a kick to get your party started.

National Origin: French

Serves: 6

Estimated Time: Under 30 Minutes


• 2 cups of whole milk
• 1-1/2 cups heavy cream
• 1 cup real butter
• 6 tablespoons all purpose flour
• 1/3 cup of finely chopped red onion
• 1 teaspoon pepper
• 1 teaspoon cayenne pepper seasoning
• 1 1/2 teaspoon of garlic salt
• 1 lb sea scallops small (70-110), reserving the liquid
• 5 green onions, sliced
• Crackers, for garnish
• Fresh sliced green onion, for garnish


Combine the milk and heavy cream in a microwave safe bowl. Heat the mixture in the microwave just until it’s warm (be sure not to allow mixture to boil). Meanwhile, in a separate non-stick saucepan, melt the real butter over medium to medium high heat and start a roux by stirring in the flour, one tablespoon at a time, until fully incorporated. Cook and stir for 2 minutes. Add the onion and cook until softened. Stir in the black pepper, cayenne red pepper seasoning and garlic salt. Reduce heat to just under medium continue to stir frequently.

Slowly begin to add the warmed milk blend to the roux, a little at a time and stirring constantly until all of the milk has been incorporated. Simmer but do not allow mixture to boil. Drain the scallops, reserving the liquid; set the scallops aside. Stir in the reserved scallops liquid to cream mixture bringing it up to a bubble. Add the green onion and simmer for 10 minutes stirring frequently. Add scallops and simmer for 3-4 minutes, stirring until scallops are fully cooked. Serve in a bowl by itself or add garnishments.

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