Scallop soup

Fast and easy to make even on board, scallop soup will warm your heart



800g vegetable broth

12 cleaned scallops

80g almond flour

20g extra virgin olive oil

2 tablespoons turmeric

Salt to taste

Black pepper to taste




Boil the broth then pour in the almond flour using a whisk to blend it in until smooth. When it begins to boil again, cook for a further five minutes on medium heat. Take off the heat then add the turmeric.

In a non-stick frying pan, sauté the scallops in olive oil, together with their roe for about 2 minutes. Remove from heat and add salt and pepper to taste. Serve the soup hot with the scallops in top, or thread them onto a cocktail stick to keep them lifted.


Serves 4.


To make this recipe faster, you can buy a ready-made vegetable broth, in this case be careful adding additional salt in preparing the rest of the dish. If you prefer making the broth yourself here’s how.


Ingredients for vegetable broth:


2L water

2 carrots

2 stalks celery

1 white onion/2 shallots

1 courgette

1 potato




Carefully wash and clean the vegetable. Carrots need to be peeled as well as the potato. Remove the leaves from the celery. All the ingredients need to be chopped and added to cold water. The broth will need to boil for at least 30 minutes to allow the vegetables to add flavour. You can add extra flavourings such as parsley, salt and pepper if you like.


Photo source:



Leave a Reply

Your email address will not be published. Required fields are marked *

The reader is personally responsible for the content of their comments. In no way do the ideas, opinions, or content added by readers in the comments to articles and news represent the opinions of the publisher, newsroom, staff or managing editor. Readers can not publish content that is libellous, slanderous, obscene, pornographic, abusive or in any way illicit and/or illegal, nor can they exhibit violent behaviour or verbally attack other readers. Notification of any slanderous, offensive, illicit and/or illegal content can be sent to the following e-maill:, specifying the comment including a direct link. The staff will verify the content and take any action necessary as soon as possible.

You might also be interested in

Cooking on Board

Squid ragu

An easy and tasty recipe, to make on board or at home, just remember to have some bread on hand to soak up all the sauce!

© Copyright 2006 - 2022 Daily Nautica - A sea of news, every day.
Registration number 20/2011 under authorisation number 159/2011 of the Tribunale di Genova from 23 Sept. 2011 Editore Carmolab SAS – VAT Num. 01784640995 – Managing Editor: Alessandro Fossati
All content and images that are property of Liguria Nautica can be shared with the use of an active link indicating the source

Advertising | Authors | Privacy policy | Cookie Policy | Contacts

made by SUNDAY Comunicazione

Marchi FESR