Servings: 8 servings
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.
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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