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Scallop and Saffron Soup

Servings 5
Calories 1839kcal
Author Heather Dessinger


  • 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.


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.


Calories: 1839kcal | Carbohydrates: 87g | Protein: 80g | Fat: 115g | Saturated Fat: 16g | Cholesterol: 129mg | Sodium: 6670mg | Potassium: 4028mg | Fiber: 15g | Sugar: 17g | Vitamin A: 4414IU | Vitamin C: 175mg | Calcium: 465mg | Iron: 15mg