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Lemon & Scallop Soup

Submitted by: Mary on 08/11/2003
2611 views
3.00 avg rating
207 votes
 
 
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Ingredients

1 lb Bay scallops
5 C Chicken broth
1/2 C Dry white wine
3 T Snipped fresh cilantro
2 t Finely shredded lemon peel

1/4 t Black pepper
1 lb Asparagus spears, trimmed and cut into bite size pieces
1 C Fresh enoki mushrooms
1/2 C Sliced green onions
1 T Lemon juice

Directions

Rinse scallops well and drain.



In a large saucepan combine the chicken broth, wine, cilantro, lemon peel, and pepper. Bring to boiling.



Add the scallops, asparagus, and green onions. Return to boiling, reduce heat.



Simmer, uncovered, about 5 minutes or until the asparagus is tender and the scallops are opaque.



Remove from heat. Stir in the enoki mushrooms and lemon juice. Serve immediately.

Servings

4

Calories

6

Time to prepare

25 Minutes

Difficulty

Easy
 

Comments

This is wonderful as a first course for an asian lunch or dinner.
 
 
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