Directions:
- Put oil and butter in a large pot or Dutch oven over medium-low heat. When butter is melted, add flour and cook, stirring almost constantly, until roux darkens and becomes fragrant, about 15 to 20 minutes; as it cooks, adjust heat as necessary to keep mixture from burning.
- Add onion, bell pepper, celery and garlic and raise heat to medium. Sprinkle with salt and pepper and cook, stirring frequently, until vegetables have softened, about 10 more minutes.
- Stir in the stock, tomatoes, thyme, oregano, bay leaves and cayenne. Cover, bring to a boil, then reduce heat so soup bubbles steadily.
- Cook for about 20 minutes or until flavors meld. Add scallops and cook until they are no longer translucent, about 2 minutes. Remove bay leaves. Taste, adjust seasoning and serve, garnished with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 740.33 Kcal (3100 kJ) | ||
| Calories from fat | 138.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.39g | 24% | |
|---|---|---|---|
| Cholesterol | 66.86mg | 22% | |
| Sodium | 19277.79mg | 803% | |
| Potassium | 407.52mg | 9% | |
| Total Carbs | 119.48g | 40% | |
| Sugars | 3.42g | 14% | |
| Dietary Fiber | 2.61g | 10% | |
| Protein | 10.49g | 21% | |
| Vitamin C | 29.7mg | 50% | |
| Vitamin A | 0.5mg | 18% | |
| Iron | 9.8mg | 55% | |
| Calcium | 62.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 225.18 Kcal (943 kJ) | ||
| Calories from fat | 42.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.68g | 24% | |
|---|---|---|---|
| Cholesterol | 20.34mg | 22% | |
| Sodium | 5863.4mg | 803% | |
| Potassium | 123.95mg | 9% | |
| Total Carbs | 36.34g | 40% | |
| Sugars | 1.04g | 14% | |
| Dietary Fiber | 0.79g | 10% | |
| Protein | 3.19g | 21% | |
| Vitamin C | 9mg | 50% | |
| Vitamin A | 0.2mg | 18% | |
| Iron | 3mg | 55% | |
| Calcium | 19.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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