Scallop Soup with Cilantro Cream Recipe

14.4g
Net Atkins Count ^TM

Prep Time: 10 Minutes
Style:Other
Cook Time: 20 Minutes
Phase: Phase 3
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

19.5g

Protein

38.4g

Fat

1.5g

Fiber

483.6cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

24 each Scallops
2 tablespoon Unsalted Butter Stick
1 small Onions
1 stalk, medium (7-1/2" - 8" long) Celery
1 small (5-1/2" long) Carrots
1 tbsp Tomato Paste
8 oz Clam juice
0 1/2 cup Tap Water
1 cup Heavy Cream
0 1/2 cup Cilantro (Coriander)
1 tsp Lemon Zest

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.

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.