This soup is characterized by the flavorful juices released from the shrimp and scallops that mingle with the wine and tomatoes. The soup-like texture makes this dish ideal for dipping bread.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 pound large sea scallops
- 4 garlic cloves, minced
- ¼ cup extra-virgin olive oil
- 1 cup extra-virgin olive oil
- 3 cups strained tomatoes
- ½ cup fresh parsley, minced
- ½ cup water
- ½ teaspoon crushed chili flakes
- salt and pepper to taste
How to Make It
- In a large heavy skillet, heat oil over medium-high heat.
- Sautée the garlic for 30 seconds. Sear scallops on each side for one and a half minutes per side. Remove from skillet and set aside.
- In the same skillet, sear the shrimp three minutes per side. Remove from skillet and set aside.
- Deglaze the skillet with white wine. Add strained tomatoes, parsley, water, chili flakes; bring to a boil. Add scallops and shrimp. Reduce heat to medium-low and simmer, covered, for 15 minutes, stirring occasionally. Plate, serve, and enjoy!