Scallop Corn Soup

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Time to Prepare this Recipe 50 minutes Prep: 25 minutes Cook: 25 minutes
Calories Per Serving and Nutrition Information 188 calories per serving view nutrition facts
# of servings this recipe makes 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 9.0g14%
 Saturated Fat 5.0g23%
 Trans Fat 0.0g
Cholesterol 54mg18%
Sodium 582mg24%
Total Carbohydrate 10.0g3%
 Dietary Fiber 1.0g4%
 Sugars 3.0g
Protein 17.0g35%
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.

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