Sea Scallops and Fried Corn Soup


Serves: 6
Total Calories: 797

Ingredients

1 (14 1/2-ounce) can chicken broth
5 cups white corn, fresh or frozen, divided
1 cup half and half, divided
3 tablespoons butter
12 sea scallops, halved
1/4 teaspoon Greek seasoning

Directions:

Boil broth and add 4 cups corn; return to a boil; simmer 3 minutes. Purée in blender; add 1/4 cup half-and-half, and blend till smooth. Return to saucepan and stir in remaining half-and-half.

Fry remaining 1 cup corn in butter over high heat in skillet (cover to keep from popping out of pan). Place browned corn on paper towel to drain. Sauté scallops in same skillet over high heat, searing all sides. Season.

Ladle simmering soup into wide shallow bowls, placing 4 scallop halves in center; sprinkle fried corn around scallops and grind black pepper over top for garnish.

Nutritional Facts:

Serves: 6
Total Calories: 797
Calories from Fat: 147

This Sea Scallops and Fried Corn Soup recipe is from the Fast and Fabulous Soups, Salads and Sandwiches Cookbook. Download this Cookbook today.




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