- 2 tablespoons olive oil
- 1 medium onion, cut into medium dice
- 1 celery stalk, cut into small dice
- 1 large carrot, cut into small dice
- 1/2 cup uncooked long grain rice
- 1 tablespoon dried basil leaves
- 1 (28 ounce) can diced tomatoes
- 4 cups chicken broth
- Salt and pepper to taste
- 1 pound shucked small bay scallops
- 2 tablespoons lemon juice
- Heat oil in a Dutch oven or small soup kettle over medium-high heat. Add the onion, celery, and carrot; saute until soft, about 5 minutes. Add rice and basil and cook, stirring until rice is evenly coated in oil, 1 to 2 minutes. Stir in undrained tomatoes. Add chicken broth and season with salt and pepper. Simmer until rice is almost tender, about 15 minutes.
- Meanwhile, rinse the scallops. Stir scallops and lemon juice into the soup and simmer until scallops are opaque, about 8 to 10 minutes longer.