Well this was a lot of fun! You never know how it will turn out until you taste it and this one was a HUGE hit! It somewhat reminds be of that Zuppa Toscana from the Olive Garden but it is so much more depth and flavor to it. As always don’t measure just do it as you see it. Here is a little help.
Here is what you need:
- Two bags of Bay Scallops, rinsed
- A ridiculous amount of garlic minced (see image above)
- 3 Carrots julienned (just to make it pretty)
- 2 bunches of green onions – chopped
- A whack of mini potatoes – sliced (See picture. Don’t measure, do it as you see it)
- A big bunch of kale – torn
- The same amount of spinach 🙂
- Chopped celery
- Jalepeno peppers
- Mexican Oregano
- Dry thyme
- Crushed red peppers flakes
- A whole bunch of parsley – chopped
- 2 cups or so of 1% Milk
- Olive oil (enough for that crazy amount of garlic you chopped)
- 1 Tbsp of Butter (you can skip, I was jsut feeling dangerous… lol)
- Herbamare
- Fresh cracked Pepper
- a kettle of boiling water
- Chicken Bouillon
Start with the olive oil and the butter. Heat and throw in the garlic and the green onions. Wow the smell! In a bit throw in the scallops and the oregano, thyme, red pepper flakes. Add a generous amount of Herbamare and crack the black pepper. Cook until the scallops are cooked through, stirring up periodically. If and only IF you like it HOT add the jalepenos minced, otherwise SKIP them altogether. They pack a heavy punch.
Once cooked through. Add the kettle of boiling water and the bouillon and the potatoes, celery and the carrots. Bring back to a boil and cook until soft.
This is when you test for taste. If you like it spicy add more chili flakes. Add sea salt or more Herbamare to taste. Once the potatoes are soft, add the kale and the spinach, and the 2 cups of milk, bring back to a boil and simmer until the greens are soft. Simmer for another 15 minutes to marry all the flavors, top with parsley and serve! Yum Yum!
