Scallop & Shrimp Soup

This hearty Scallop & Shrimp Soup is lighter than traditional seafood soups and chowders but doesn’t lack on flavor!

This post was created in partnership with Sprouts Farmers Market. Thank you for supporting brands that make The Nutrition Adventure possible! 

Here we are in September and although it doesn’t feel quite like fall yet, I’m sharing my first soup of the season! It’s the perfect soup to transition into the cooler months while still hanging on to a taste of summer. This light Scallop & Shrimp Soup is ready in 35 minutes from start to finish and has a very mild seafood taste.

This recipe was inspired by my Pappaw Meyer and a seafood soup he made for our family during the last Christmas we had with him. He was one of those cooks who loosely followed recipes, adding or subtracting ingredients and making things up as he went along. Guess I got some of that from him!

I probably had 3 bowls of the soup that evening because it was so good! After dinner, I asked him to tell me everything he did to make the soup, step by step. Luckily, my Mammaw had written down the recipe, too, but we know there were a few secrets he didn’t reveal 🙂 His recipe used chopped bacon, heavy cream, and chicken broth. I left out the bacon and swapped out heavy cream for milk and Greek yogurt, and used clam juice and vegetable broth as a base. There’s plenty of fresh dill in this Scallop & Shrimp Soup, too!

Sustainable Seafood

Usually I buy salmon, tuna, or cod from the seafood counter at Sprouts, but I wanted to try some of their frozen products and thought they’d work well in this soup. I was very happy with the taste and texture of both the frozen scallops and shrimp from The Fish Market at Sprouts Farmers Market. The scallops have a mild taste and weren’t chewy at all and the shrimp tastes just as good as any I’ve bought fresh! Do you buy fresh and/or frozen seafood? 

Sprouts just announced their new Sustainable Seafood Policy and their commitment to source all fresh, frozen and shelf-stable seafood from partners who preserve and protect the health of marine and freshwater ecosystems, so we can all continue to enjoy sustainable seafood now and in the future. I’m totally on board with this!

Cooking Tips for Scallop & Shrimp Soup

So that you can make this soup as easily as possible, here are a few helpful tips:

1. 1. Set the bags of frozen shrimp & scallops in a medium-sized glass bowl to thaw in the refrigerator. This will prevent any liquids that might leak out from getting all over the fridge!
   2. To devein shrimp, run a paring knife along the back of the shrimp, splitting it open just enough to remove the vein. Keep a paper towel close by to wipe your knife on after removing it.
   3. Cut the scallops and shrimp into uniform pieces to prevent under-cooking or over-cooking of the seafood.

Print

Scallop & Shrimp Soup

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 8 servings

Author Karman Meyer, Dietitian at The Nutrition Adventure

Ingredients

• 1 lb. thawed Sprouts Fish Market Wild Sea Scallops 10-20 count cut into bite-size pieces
• 1 lb. thawed Sprouts Fish Market 21/25 Wild Raw Shell-On Shrimp peeled and deveined, cut into bite-size pieces
• ½ tsp. Sprouts brand paprika
• ½ tsp. Old Bay seasoning
• 1 Tbsp. Sprouts brand olive oil
• 3 cups ½-inch diced Yukon potatoes
• 1 cup finely diced yellow onion
• 1 ½ tsp. minced garlic
• 32 fl. oz. Sprouts brand vegetable broth
• 1 medium red bell pepper diced into bite-size pieces
• 1 Tbsp. clam juice
• ½ tsp. black pepper
• 8 fl. oz. 2% milk
• ½ cup plain whole-fat Greek yogurt
• 2 Tbsp. finely chopped dill
• ¼ tsp. salt

Instructions

• 1. Place the thawed scallops and shrimp in a large bowl and season with paprika and Old Bay seasoning, tossing to coat evenly. Set aside.
• 2. In a large stock pot, heat olive oil over medium heat. Add the potatoes, onions, and garlic. Saute for 5 minutes, stirring occasionally to prevent sticking. Add the bell pepper, vegetable broth, clam juice and black pepper. Cook for 10 minutes or until potatoes are tender.
• 3. Reduce the heat to low and add the seasoned scallops and shrimp, milk, Greek yogurt, dill and salt. Cook for 5 minutes or until seafood is cooked through.
• 4. Serve soup garnished with fresh dill, if desired. Best enjoyed within 2 days.

Notes

1. Set the bags of frozen shrimp & scallops in a medium-sized glass bowl to thaw in the refrigerator. This will prevent any liquids that might leak out from getting all over the fridge! 
2. To devein shrimp, run a paring knife along the back of the shrimp, splitting it open just enough to remove the vein. Keep a paper towel close by to wipe your knife on after removing this. 
3. Cut the scallops and shrimp into uniform pieces to prevent under-cooking or over-cooking of the seafood.

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