A deliciously different fresh seafood soup whose flavor is enhanced by aswirl of cilantro cream.1. Melt 1 tablespoon of the butter in a medium saucepan over medium-highheat. Add the scallops, and sprinkle with 1/2 teaspoon salt. Cook scallops2 to 3 minutes, until lightly golden. Remove from saucepan.2. Melt remaining tablespoon of butter. Add onion, carrot and celery; cookuntil softened, about 3 minutes. Add tomato paste; cook 1 minute. Add clamjuice, water and cayenne, if using. Bring to a boil. Reduce to a simmer.Cook 3 minutes to heat through.3. Add 1/2 cup heavy cream and half the scallops to the saucepan. Cook 2minutes. Puree soup in batches in a blender. Return to saucepan.4. Puree cilantro, lemon rind, remaining 1/2 cup cream and 1/4 teaspoonsalt in blender until smooth and creamy.5. Divide soup among 4 bowls. Top each with a quarter of the cilantro creamand a quarter of the remaining scallopsServings: 4Prep time: 10 minutesBake/Cook time: 20 minutesCarbohydrates: 6 gramsNet Carbs: 5 gramsFiber: 1 gramsProtein: 7.5 gramsFat: 30.5 gramsCalories: 326
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Serving Size: 1 Serving (172g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 173 | ||
Calories from Fat: 152 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.9g | 22 % | |
Saturated Fat 10.5g | 53 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 56mg | 17 % | |
Sodium 81.5mg | 3 % | |
Potassium 171.7mg | 5 % | |
Total Carbohydrate 5.2g | 2 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 4g | ||
Protein 1.3g | 2 % | |
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: 173
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