Scallop Soup With Cilantro Cream
By á-174942
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
Details
Servings 4
Preparation
Step 1
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
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