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Scallop And Spring Pea Soup

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Ingredients
  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
  Salt To Taste
  Black pepper To Taste
Directions

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.

Recipe Summary

Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Interest: 
Spring
Ingredient: 
Pea

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Average: 4 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 561 Calories from Fat 37

% Daily Value*

Total Fat 4 g6.4%

Saturated Fat 0.53 g2.7%

Trans Fat 0 g

Cholesterol 120.2 mg40.1%

Sodium 2802.6 mg116.8%

Total Carbohydrates 60 g20%

Dietary Fiber 8.8 g35.1%

Sugars 9.5 g

Protein 69 g139%

Vitamin A 64.6% Vitamin C 166.3%

Calcium 40.9% Iron 67%

*Based on a 2000 Calorie diet

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Scallop And Spring Pea Soup Recipe