Sea Scallop Soup Recipe

Summary

CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Sea scallops1⁄2 Pound
 Carrot1⁄2 Small, peeled
 Green onion1
 Chicken broth6 Cup (96 tbs)
 Thin ginger root slices4
 Dry sherry1⁄4 Cup (4 tbs)
 Salt To Taste
 White pepper To Taste
 Lime1 , thinly sliced

Nutrition Facts

Serving size: Complete recipe

Calories 345 Calories from Fat 18

% Daily Value*

Total Fat 2 g3.1%

Saturated Fat 0.24 g1.2%

Trans Fat 0 g

Cholesterol 74.9 mg

Sodium 4788.5 mg199.5%

Total Carbohydrates 28 g9.4%

Dietary Fiber 2.6 g10.3%

Sugars 8.6 g

Protein 46 g91%

Vitamin A 95.7% Vitamin C 38.5%

Calcium 8.5% Iron 7.8%

*Based on a 2000 Calorie diet

Directions

Partially freeze scallops.
Cut scallops into fine julienne pieces; set aside.
Keeping carrot and green onion separate, cut into fine julienne shreds similar to thin noodles; set aside.
In a medium saucepan, bring broth, gingerroot and sherry or port to a simmer.
Cover and simmer 5 minutes.
Remove and discard gingerroot slices.
Add carrot shreds to broth; cook about 30 seconds.
Add scallops; cook about 30 seconds longer.
Remove pan from heat.
Stir in green-onion shreds; season with salt and white pepper to taste.
Pour into a tureen or serve in individual bowls.
Garnish with lime slices
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