There ARE healthy and environmentally sustainable seafood choices out there, even in landlocked suburbia. Monterey Bay Aquarium has a Super Green List of recommendations on what’s healthy for us and our environment that I like to go by.
Last week when I broke down and asked the guy at Whole Foods if they had any caviar, he looked at me like I was a three-headed piranha. He told me caviar isn’t in season right now. I told him to tell the baby that.
No dice. So I went with option #2: scallops and chopped clams. While scallop and saffron soup is usually served in a delicate broth with all the veggies strained out, I couldn’t bring myself to do that. I mean, seriously, throw away veggies? After trying it with the herbs and veggies, I have to say those people are missing out!
Here’s the recipe:
Scallop and Saffron Soup
- 1 lb scallops
- 1 lb clams (chopped)
- 1 cup white wine
- ½ cup olive oil (extra virgin)
- 1 red onion (finely diced)
- 6 cloves garlic (finely sliced)
- 1 small leek (finely diced)
- 1 bulb fennel (finely chopped)
- 5 cups chicken broth
- 2 large tomatoes (roughly chopped)
- 2 bay leaves
- 1 tbsp dried parsley
- 1 tbsp dried thyme
- ½ tsp saffron thread (placed in 1/2 cup hot water to infuse)
- sea salt (to taste)
- ground pepper (to taste)
- 2 tbsp chives (chopped)
- Place the clams and wine in a large saucepan. Bring to a boil and then simmer on low for 3-5 minutes.
- Strain the juice from the clams and reserve.
- Heat 1/3 cup of the olive oil in a large stockpot.
- Add the onion, leek, fennel and garlic with salt and pepper. Cook until soft, on a medium heat.
- Add the clam juice, tomatoes, herbs, saffron in water and chicken stock.
- Bring to a simmer and skim off any foam that rises to the top.
- Drizzle the remaining olive oil into a frying pan.
- Cook scallops on medium heat for 1-3 minutes, depending on their size (if they are jumbo sized it may take longer).
- When the scallops are ready, place them and the clams into the soup and simmer for five minutes.
More Delicious Seafood Recipes
Scallop Rolls With Chipotle Sauce – The mild sweetness of scallops pairs perfectly with the smokey finish of chipotle peppers and rice (or cauliflower rice).
Zesty Shrimp Creole – Make it dairy-free by substituting coconut oil or sustainably harvested palm oil for butter.
Mediterranean Zucchini Pasta –The mild flavor of the zucchini noodles in this recipe really makes the basil, sundried tomatoes and parmesan flavors pop. It’s so easy, satisfying and delicious! Also, if your kids are like mine they’ll love making the noodles, which means that step pretty much takes care of itself.
Paleo Crab Cakes – Seasoned with lemon zest and bright, fresh herbs, my kids love these crab cakes served over lettuce with homemade tartar sauce on the side.
Blackened Salmon Recipe – This easy blackened salmon recipe is quick and delicious, and can be made both mild and extra fiery depending on your preference.
Blackened Shrimp & Scallop Fondue – This is one of my ALL TIME FAVORITE RECIPES. Blackened shrimp, sweet scallops, wild mushrooms and tender spinach are folded into a white wine cream sauce and topped with melty cheese.