
1 pound medium-size sea scallops (save money by buying sea scallop pieces instead of whole)
2 tablespoons unsalted butter, divided
1 large onion, chopped (about 1 1/2 cup)
2 carrot, chopped (about 2/3 cup)
3 celery stalk, chopped (about 1/2 cup)
1 tablespoon tomato paste
2 bottle (8 oz.) clam juice
2 cup heavy cream
Season scallops with salt and pepper.
Melt 1 tablespoon butter in a medium saucepan over medium-high heat. Add the scallops and sauté until golden, about 2 minutes per side. (If using pieces, saute the scallops.) Remove from saucepan and set aside.
Melt remaining tablespoon of butter. Add onion, carrot and celery and sauté until softened, about 4 minutes. Add tomato paste and sauté 1 minute more.

Add clam juice, water and a pinch of cayenne (optional). Bring to a boil, reduce to a simmer, and cook to heat through.
Add scallops, heat through.
Add cream, stir and remove from heat. purée soup in batches until very smooth. Return to saucepan and simmer to warm through. Season with salt and cayenne pepper to taste.