• Fast
• Healthy

Ingredients

1. 2 tablespoons extra-virgin olive oil
2. 1 medium onion, finely chopped
3. 1 medium carrot, finely chopped
4. 4 garlic cloves, minced
5. 1/2 cup dry white wine
6. 1 cup bottled clam juice
7. One 28-ounce can diced peeled tomatoes with their juices
8. 1 tablespoon tomato paste dissolved in 1/2 cup water
9. Two 2-inch-long strips of orange zest
10. 1 1/2 teaspoons anchovy paste
11. Salt and freshly ground pepper
12. 1/4 cup mayonnaise
13. Cayenne pepper
14. 3/4 pound shelled and deveined large shrimp, cut into 1-inch pieces
15. 3/4 pound sea scallops, halved or quartered if large

Directions

1. Preheat the oven to 350°. In a medium saucepan, heat the olive oil until shimmering. Add the onion, carrot and three-fourths of the garlic and cook over moderately high heat, stirring occasionally, until softened, about 3 minutes. Add the wine and cook until evaporated, about 3 minutes. Stir in the clam juice, the tomatoes and their juices, the diluted tomato paste, orange zest and 1/2 teaspoon of the anchovy paste; season with salt and pepper. Simmer over moderately high heat until reduced by half, about 15 minutes. 
2. Discard the orange zest. Transfer half of the soup to a blender and coarsely puree. Return the puree to the soup in the saucepan. 
3. Meanwhile, in a small bowl, stir the mayonnaise with the remaining garlic and 1 teaspoon of anchovy paste. Season the aioli with cayenne. 
4. Return the soup to a gentle boil. Add the shrimp and scallops and simmer until just cooked through, about 3 minutes. Serve the soup in deep bowls; pass the aioli at the table.

Serve With

Toasted baguette slices.