Scallop Soup with Cilantro Cream
14.4g
Net Carbs
19.5g
Protein
38.4g
Fat
1.5g
Fiber
483
Calories
Cooking tip: Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.
Ingredients:
- 2 tablespoons Unsalted Butter Stick
- 1 teaspoon Lemon Zest
- 1 small Onion
- 24 each Scallops
- 1 cup Heavy Cream
- 1 small (5-1/2" long) Carrots
- 1/2 cup Tap Water
- 1 stalk, medium (7-1/2" - 8" long) Celery
- 1/2 cup Cilantro (Coriander)
- 1 tablespoon Tomato Paste
- 8 ounces Clam juice
Directions:
- Season scallops with salt and pepper.
- Melt 1 tablespoon butter in a medium saucepan over medium-high heat. Add the scallops and sauté until golden, about 2 minutes per side. Remove from saucepan and set aside.
- Melt remaining tablespoon of butter. Add coasrsley diced onion, carrot and celery and sauté until softened, about 3 minutes. Add tomato paste and sauté 1 minute more.
- Add clam juice, water and a pinch of cayenne (optional). Bring to a boil, reduce to a simmer, and cook to heat through.
- Pour soup, 1/2 cup cream and the scallops (reserving four to use as a garnish) into a blender. Purée soup in batches until very smooth. Return to saucepan and simmer to warm through. Season with salt and more cayenne or black pepper to taste.
- Purée cilantro, zest and remaining cream in blender until smooth and creamy. Season with salt and pepper to taste.
- Divide soup among 4 bowls. Top each soup with a quarter of the cilantro cream and the remaining scallops.
