Corn And Scallop Soup

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Corn And Scallop Soup

Nutritive Information

  • Calories per serving: 308.87cal
  • Fat per serving: 9.87g
  • Protein: 25.44g
  • Fiber: 3.73g
  • Cholesterol: 61.00mg
  • Vitamin A: 163.78RE
  • Vitamin C: 8.62mg
  • Vitamin E: 4.96mg
  • Thiamine: 0.22mg
  • Riboflavin: 0.26mg
  • Niacin: 2.42mg
  • Vitamin B6: 0.43mg
  • Vitamin B12: 20.82mcg
  • Folate: 52.89mcg
  • Sodium: 603.03mg
  • Calcium: 78.30mg
  • Magnesium: 80.24mg
  • Potassium: 692.33m
  • Iron: 3.14mg
  • Zinc: 2.11mg


  • 2-1/4 cups Corn: 1 cup
  • Leeks: 3/4 cup
  • Butter: 3 Tablespoons
  • Clam juice: 3 cups
  • Wine table, white, dry: 3/8 cup
  • Cream half and half: 3/8 cup
  • Scallop: 1-1/8 pounds


  • Bay scallops are best for this recipe. Place corn in a blender and process until smooth.
  • Saute the leeks in the butter for three or four minutes without browning. Scrape into the blender with half the clam juice and blend until smooth. Return liquid to saucepan, add remaining clam juice, wine, half-and-half and seasonings. Bring to the boil, add the scallops and simmer no more than two or three minutes so that the scallops do not toughen.
  • Serve hot or cold, garnished, if desired, with chopped parsley, chives or grated lemon rind.


6 Servings. Serving size: 1 Cup

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