Lemon - dill Soup with Scallops
South Beach Diet Phase I soup.
- Preparing Time: 10 minutes
- Total Time: 10 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
red meat free
contains fish
dairy free
- 1/2 teaspoon salt
- 1/4 cup fresh lemon juice
- 4 scallions thinly sliced
- 1 teaspoon lemon zest grated
- 3/4 pound sea scallops
- 4 1/2 cups low sodium chicken broth
- 1/3 cup fresh dill minced
- Carbohydrate 6.56634957324838 g
- Cholesterol 29.86152789375 mg
- Fat 2.55226746060721 g
- Fiber 0.552283321753069 g
- Protein 22.6027591079762 g
- Saturated Fat 0.629315036474196 g
- Serving Size 1 1 Serving (304g)
- Sodium 1264.02603002868 mg
- Sugar 6.01406625149531 g
- Trans Fat 0.408131604043058 g
- Calories 142 calories
In a medium saucepan, combine the broth, lemon zest, lemon juice, scallions, and salt. Bring to a boil over medium-high heat and cook for 2 minuets to soften the scallions and flavor the broth. Meanwhile, cut the scallops horizontally into thirds. Add the scallops and dill to the soup and cook for 30 seconds. Remove the pan from the heat so scallops don't overcook. Ladle the soup into 4 shallow bowls and garnish with dill springs, lemon slices and lemon zest, if using.
