3 tablespoons butter
¼ cup chopped green onion
3 tablespoons all-purpose flour or Gluten free flour
2 1/2 cups milk
1/2 teaspoon black pepper
1 can diced tomatoes with juice
1 cup heavy whipping cream
8 -16 oz. frozen scallops (the small ones)
8 – 12 ounces small salad size frozen shrimp
2 tablespoons dry chicken bouillon
Melt the butter in a large saucepan over medium-low heat; add the chopped green onion. Sauté until tender. Add in the flour until blended. Stir in the milk and continue cooking and stirring until thickened. Add the pepper, tomatoes, and heavy cream. Put the soup in a blender or food processor then return it to the saucepan. Stir in the scallops and shrimp. Bring to a simmer and serve.
Some of you might like to add a spoonful of sour cream.