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creamy scallop soup

Creamy Scallop Soup

Serves: 6

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Total Time: 


2 cups whole milk
1 1/2 cups heavy cream
1 cup real butter
6 tablespoons all-purpose flour
1/3 cup finely chopped red onion
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 1/2 teaspoon garlic salt
1 pound sea scallops, small (70-110), reserving the liquid
5 green onions, sliced
Crackers, for garnish
Fresh sliced green onion, for garnish


Combine the milk and heavy cream in a microwave-safe bowl. Heat the mixture in the microwave just until it’s warm (be sure not to allow mixture to boil). Meanwhile, in a separate non-stick saucepan, melt the real butter over medium to medium-high heat and start a roux by stirring in the flour, one tablespoon at a time, until fully incorporated. Cook and stir for 2 minutes. Add the onion and cook until softened. Stir in the black pepper, cayenne red pepper seasoning and garlic salt. Reduce heat to just under medium; continue to stir frequently.

Slowly begin to add the warmed milk blend to the roux, a little at a time and stirring constantly until all of the milk has been incorporated. Simmer but do not allow mixture to boil.

Drain the scallops, reserving the liquid; set the scallops aside. Stir in the reserved scallop liquid to cream mixture, bringing it up to a bubble. Add the green onion and simmer for 10 minutes, stirring frequently. Add scallops and simmer for 3-4 minutes, stirring until scallops are fully cooked.   

Serve in a bowl by itself or add garnishments.

Photo: Fred Squillante / Columbus Dispatch

About the recipe

This creamy, decadent seafood soup from reader Jessica French was a holiday recipe contest winner in 2018.