Scallop Soup With Cilantro Cream

Scallop Soup With Cilantro Cream
Scallop Soup With Cilantro Cream

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    tablespoons butter divided

  • 1/2

    pound medium-size scallops

  • 3/4

    teaspoon salt divided

  • 1/8

    teaspoon cayenne pepper (optional)

  • 1

    small onion chopped

  • 1

    small carrot chopped

  • 1

    celery stalk chopped

  • 1

    tablespoon tomato paste

  • 1

    bottle clam juice - (8 oz) plus

  • 1/2

    cup water

  • 1

    cup heavy cream divided

  • 1/2

    cup fresh cilantro chopped

  • 1

    teaspoon grated lemon rind

Directions

Melt 1 tablespoon of the butter in a medium saucepan over medium-high heat. Add the scallops, and sprinkle with 1/2 teaspoon salt. Cook scallops 2 to 3 minutes, until lightly golden. Remove from saucepan. Melt remaining tablespoon of butter. Add onion, carrot and celery; cook until softened, about 3 minutes. Add tomato paste; cook 1 minute. Add clam juice, water and cayenne, if using. Bring to a boil. Reduce to a simmer. Cook 3 minutes to heat through. Add 1/2 cup heavy cream and half the scallops to the saucepan. Cook 2 minutes. Puree soup in batches in a blender. Return to saucepan. Puree cilantro, lemon rind, remaining 1/2 cup cream and 1/4 teaspoon salt in blender until smooth and creamy. Divide soup among 4 bowls. Top each with a quarter of the cilantro cream and a quarter of the remaining scallops This recipe yields 4 servings. Carbohydrates: 6 grams Net Carbs: 5 grams Fiber: 1 grams Protein: 7.5 grams Fat: 30.5 grams Calories: 326

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: