Scallop And Spring Pea Soup
|Clam juice||2 Cup (32 tbs) (Bottled)|
|Peas||1 Cup (16 tbs) (Fresh / Frozen)|
|Bay scallops||8 Ounce|
|Cooked white rice||2⁄3 Cup (10.67 tbs)|
|Lemon juice||3 Tablespoon|
|Chopped flat leaf italian parsley||1 Tablespoon|
|Chopped fresh basil||1 Teaspoon|
|Black pepper||To Taste|
In a large saucepan over high heat, bring the water and clam juice to a boil.
Add the peas, scallops and rice; reduce the heat and simmer for 1 to 2 minutes, or until the peas are cooked and the scallops are opaque.
Add the lemon juice, parsley and basil; add salt and pepper to taste.