Spicy veggie-scallop soup

This was inspired by my friend Jing. She whips up these amazing soups in a super-short time. So I gave it a go as well.

Ingredients
8 oz frozen bay scallops
2 anchovies
14.5 oz can of fire-roasted, diced tomatoes
2 cloves garlic
10 oz mushrooms
8 oz broccoli florets
0.25 tsp cayenne
0.25 tsp black pepper
1 tsp Sriracha hot sauce
1 tbsp butter
0.25 cup flour
1 cup chicken broth
salt

Preparation
Toss the scallops with the flour and a little bit of salt. Melt the butter in a sauce pan and brown the scallops lightly. Remove from pan and set aside.

Cook the mushrooms in the remaining butter, then add in the finely minced garlic and cook for about 30 more seconds, until fragrant.

Add in the tomatoes, broth, broccoli florets, chopped anchovies and spices, cook until broccoli is softened somewhat. Add back the scallops and cook for a few more minutes. Do not overcook, or scallops will become chewy.

Serve with your favorite butter crackers.