Soup, Scallop W/cilantro Cream - Atkins
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1 stalk celery chopped
- 1/2 cup water
- 1 small onion chopped
- 1 tablespoon tomato paste
- 1 cup heavy cream
- 1 teaspoon lemon rind grated
- 3/4 teaspoon salt divided
- 1/2 cup fresh cilantro
- 1 small carrot chopped
- 2 tablespoons butter divided
- 1/8 teaspoon cayenne pepper optional
- 1/2 pound medium-size scallops
- 1 8 oz bottle clam juice
- Carbohydrate 5.22436375043178 g
- Cholesterol 56.0090625584734 mg
- Fat 16.8682456414802 g
- Fiber 1.19014375343046 g
- Protein 1.28695250066601 g
- Saturated Fat 10.5201075102906 g
- Serving Size 1 1 Serving (172g)
- Sodium 81.4897500295238 mg
- Sugar 4.03421999700132 g
- Trans Fat 0.998277813392061 g
- Calories 173 calories
A deliciously different fresh seafood soup whose flavor is enhanced by aswirl of cilantro cream.1. Melt 1 tablespoon of the butter in a medium saucepan over medium-highheat. Add the scallops, and sprinkle with 1/2 teaspoon salt. Cook scallops2 to 3 minutes, until lightly golden. Remove from saucepan.2. Melt remaining tablespoon of butter. Add onion, carrot and celery; cookuntil softened, about 3 minutes. Add tomato paste; cook 1 minute. Add clamjuice, water and cayenne, if using. Bring to a boil. Reduce to a simmer.Cook 3 minutes to heat through.3. Add 1/2 cup heavy cream and half the scallops to the saucepan. Cook 2minutes. Puree soup in batches in a blender. Return to saucepan.4. Puree cilantro, lemon rind, remaining 1/2 cup cream and 1/4 teaspoonsalt in blender until smooth and creamy.5. Divide soup among 4 bowls. Top each with a quarter of the cilantro creamand a quarter of the remaining scallopsServings: 4Prep time: 10 minutesBake/Cook time: 20 minutesCarbohydrates: 6 gramsNet Carbs: 5 gramsFiber: 1 gramsProtein: 7.5 gramsFat: 30.5 gramsCalories: 326
