Sea scallops in tomato onion soup

Make the tomatoes base first by saut diced tomatoes in olive oil. Add salt and simmer for a few minutes until red juice come out. Set aside.

In the heated wok, sear egg washed scallops on both sides until set and set them aside.

Saute diced onion, potatoes and celery until aromatic. Season them with salt and pepper.

Transfer the sauteed veggies into a large soup pot. Add the tomato base now. Pour in two cups of white wine or homemade seafood broth. Bring it to a boil and reduce it to simmer and cook for about 10 minutes until the potatoes are very soft and the soup is thickened.