Seafood > Soups & Stews > Creamy Scallop Soup >
Creamy Scallop Soup
3 C milk
1 C heavy cream
2 TBS butter
1 tsp. sugar
1 tsp. Worcestershire sauce
Salt & black pepper to taste
1 LB fresh sea scallops, minced
Paprika
Fresh flat-leaf parsley, chopped (for garnish)
Heat milk, cream, butter, sugar, Worcestershire sauce, salt and black pepper in the top of a double boiler (over boiling water). Mince scallops; add to heated milk mixture. Cook over medium-low heat for five to seven minutes, stirring occasionally. Serve in bowls; sprinkle with paprika and garnish with parsley if desired. Recipe makes enough for four servings.
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