Scallop Corn Soup

50 minutes Prep: 25 minutes Cook: 25 minutes

188 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

4	cups	fish stock
1	pound	sea scallops
2	cups	corn	fresh, cut from the cob
2	tablespoons	rice wine
1	tablespoon	ginger	fresh, finely chopped
3	tablespoons	scallions, spring or green onions	chopped
1	tablespoon	sugar
1	x	salt and black pepper	to taste
1/2	cup	heavy whipping cream
1	tablespoon	butter
3	teaspoons	chives	fresh, finely chopped

Directions

In a medium sized pot, bring the fish stock to a simmer, then add the scallops and corn.

Simmer for 2 or 3 minutes.

Add the rice wine, ginger, scallions, sugar, salt, and pepper, and simmer 1 minute more.

Cool briefly, then puree the mixture in a blender.

Return the soup to the pot and bring to a simmer.

Adjust the seasoning and add the cream and butter, stirring to mix well.

Ladle into individual soup bowls or into a tureen and garnish with the chives.

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Nutrition Facts

Serving Size 242g

Amount per Serving

Calories 188 43% of calories from fat

	% Daily Value*
Total Fat 9.0g	14%
Saturated Fat 5.0g	23%
Trans Fat 0.0g
Cholesterol 54mg	18%
Sodium 582mg	24%
Total Carbohydrate 10.0g	3%
Dietary Fiber 1.0g	4%
Sugars 3.0g
Protein 17.0g	35%

Vitamin A	9%		Vitamin C	6%
Calcium	12%		Iron	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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