Soup w/ souvide scallops.

[DocSteve]

-Seafood bacon chedder soup. (Shrimp/scallops)
-Souvide the scallops w/ butter at 130F for 30 min then seared on griddle for 45sec-1m a side.
-Texas toast.
-Made a small fancy plate too.

 

[Jabiru]

Looks like a High end restaurant meal there Doc, delicious Stuff. Great colour.

 

[DocSteve]

Looks like a High end restaurant meal there Doc, delicious Stuff. Great colour.

Thanks. Been doing alot of souvide lately. Also got a griddle top that covers 2 stove burners, pretty handy.

 

[Sowsage]

Fine meal right there! I bet it was delicious!

 

[one eyed jack]

First class presentation Doc.

 

[Steve H]

My, you got the presentation nailed! That looks amazing! Can you share the soup recipe? I have shrimp and bays in the freezer waiting!

 

[DocSteve]

My, you got the presentation nailed! That looks amazing! Can you share the soup recipe? I have shrimp and bays in the freezer waiting!

Cream Soup Base

For all your cream soup recipes, use this roux-thickened base with bouillon cubes as a canvas to create an endless variety of delicious soups.

www.myrecipes.com

This is the base I used and added a can of Cambells Chedder cheese soup I had.
Tried to adjust the added liquids to compensate.
Could have added more broth to liquefy it a little more.

 

[DocSteve]

My, you got the presentation nailed! That looks amazing! Can you share the soup recipe? I have shrimp and bays in the freezer waiting!

I use recipies as a starting point and change them according to what ingredients I have or think will taste good.

 

[Steve H]

Could have added more broth to liquefy it a little more.

Maybe. But I really like how that looks. I've always liked the thicker soups and chowders.

 

[BuckeyeSteve]

Those scallops look delicious, and beautiful plating. Were the scallops fresh or frozen?

 

[DocSteve]

Those scallops look delicious, and beautiful plating. Were the scallops fresh or frozen?

Frozen from Wild Fork online meats.