Ingredients
1
cup frozen chopped onions
1
large boiling potato, peeled and cut into 1/4-inch pieces
1
(10-oz) package frozen mixed vegetables
1
sprig fresh thyme or 1/4 tsp dried thyme, crumbled
1
lb sea scallops, tough muscles removed if attached
Directions
1.
Cook chopped bacon in a 2-quart heavy saucepan over moderately high heat, stirring occasionally, until crisp, about 2 minutes. Transfer bacon with a slotted spoon to paper towels to drain.
2.
Add onions and potato to fat in pan and cook over moderately high heat, stirring frequently, until onions are thawed, about 1 minute, then sprinkle in flour and cook, stirring, 1 minute. Slowly whisk in milk and bring to a boil, whisking constantly. Add vegetables, thyme, salt, and pepper and simmer, uncovered, stirring occasionally, 3 minutes.
3.
Cut scallops in half (or quarters if large) and add to soup, then simmer just until scallops are cooked through, about 3 minutes. Discard thyme sprig (if using), then season soup with salt and sprinkle with bacon.
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