View Recipe

My Store: Store Details (change)

DIRECTIONS

Cut the onion, carrot, and turnip into small dice.
Shred the cabbage.
Mince the garlic.
Dice the tomato.
Cut the scallops into quarters.
Peel and devein the shrimp.
Clean the mussels or clams. Steam them in the wine until they open. Remove them from the shells and reserve them. Strain and reserve the liquid.
Clean the snow peas. Blanch them in boiling water for a few seconds. Drain and cool under cold water. Drain and reserve.
Heat the butter in a soup pot. Add the onion, carrot, and turnip and cook them slowly for a few minutes. Add the cabbage and garlic. Cook another few minutes.
Add the stock, tomato, and the liquid from the mussels or clams. Bring to a boil and then reduce the heat to a simmer. Simmer until the vegetables are tender.
Meanwhile, sweat the scallops and shrimp in a little butter just until they are firm.
At the last minute, add the scallops, shrimp, mussels, and peas to the soup. Season.