Try this Florida Corn Soup with Pan-Seared Curry Bay Scallops recipe, or contribute your own.
Suggest a better descriptionFill large fondue or pot with water. Bring to a boil, and add yellow corn. Cook about 20-25 minutes. Remove and put in ice bath. For the lobster cream, take large sauce pot and heat with 1 tablespoon of olive oil. Add the lobster, chopped fennel pulp, carrots, leek, salt and pepper and 6 ounces of white wine. Simmer about 10 minutes. Add heavy cream and reduce by 2/3. Strain through china cap. Take large rondo or same pot and add corn and lobster cream. Simmer about 15 minutes and blend. For the scallops: Take saute pan and add 1 tablespoon olive oil and heat. Take scallops and dust with curry powder. Add to saute pan and cook until golden brown. Remove and lay on paper towel to strain olive oil off scallops. To serve: Take a soup bowl, add scallops and pour cream into bowl. Yield: 8 servings Recipe by: CHEF DU JOUR SHOW #DJ9288 - TIMOTHY DEAN
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Serving Size: 1 Serving (1131g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1803 | ||
Calories from Fat: 1591 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 176.8g | 236 % | |
Saturated Fat 109.7g | 549 % | |
Monounsaturated Fat 51.1g | ||
Polyunsanturated Fat 6.7g | ||
Cholesterol 652.1mg | 201 % | |
Sodium 206.5mg | 7 % | |
Potassium 562.7mg | 15 % | |
Total Carbohydrate 20.8g | 6 % | |
Dietary Fiber 1.6g | 7 % | |
Sugars, other 19.2g | ||
Protein 10.5g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1803
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