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:

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4 from 1 vote

Scallop and Saffron Soup

Servings

Calories 1839kcal

Author Heather Dessinger

Ingredients

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)

Instructions

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.

Notes

Nutrition Fact: Scallops are rich in Tryptophan (a mood elevator), Vitamin B12, Calcium, Iron, Magnesium, Potassium, Zinc and Copper, Protein, Phosphorus and Selenium. Clams contain Riboflavin, Niacin, Potassium and Zinc,Vitamin C, Vitamin B12, Iron, Phosphorus, Copper, Manganese and Selenium.

Nutrition

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Scallop and Saffron Soup