* Exported from MasterCook *

TASMANIAN SCALLOP SOUP

Recipe By :Ted Moloney's Easy Gourmet
Serving Size : 8 Preparation Time :0:30
Categories : 0-5G Low Carb Soup Seafood


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
100 ml fish stock -- (3/4 pint)
- Soup-
500 g Tasmanian scallops -- (1 ib)
125 g butter -- (4 oz)
550 ml half and half -- (1 pint) 50%
water/cream
400 ml fish stock -- (3/4 pint)
150 ml cream -- ( 1/4 pint pint)
salt and pepper to taste
paprika
chopped parsley
cracker biscuits

Separate coral from white meat of scallops Melt butter in a large saucepan until bubbling gently and add both coral anti white of scallops.
Fry scallops, turning over gently for 5 minutes, so that they absorb the butter.
Add warmed half and half and fish stock, blending butter in well.
Simmer over low heat for 15 minutes.
Blend a little of the hot soup with cream and stir this into soup in pan.
Add salt and pepper.
Serve hot, with a sprinkle of paprika and garnish of parsley on each helping, accompanied with LC cracker biscuits.
The biscuits are broken up over the soup.



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Per Serving (excluding unknown items): 332 Calories; 27g Fat (76.3% calories from fat); 13g Protein; 6g Carbohydrate; trace Dietary Fiber; 102mg Cholesterol; 328mg Sodium. Exchanges: 1 1/2 Lean Meat; 1/2 Non-Fat Milk; 5 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore July. 2001
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes




Nutr. Assoc. : 0 0 4847 0 0 0 0 0 0 0 0 0

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