SQUASH SOUP WITH SCALLOPS
Squash soup is always good but the scallops take it to another level. Nice for a special holiday dinner or company any time.
Provided by Mysterygirl
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut squash in half, seed, peeled and dice.
- Place squash, onions, garlic, rosemary and red pepper into bowl of food processor and puree.
- Heat a soup pot over medium heat and add 1/2 tablespoon of the oil. Add the squash mixture and cook, stirring, for 5 minutes. Add broth and beans
- Add salt and pepper to taste.
- Bring to a boil then reduce heat and simmer for 15 minutes.
- Cut scallops in half horizontally.
- Pat dry, season with salt and pepper to taste.
- Heat a large skillet over medium-high heat adding the remaining tablespoon of oil.
- Add scallops, cook for 1 minute.
- Turn, cook for 1 minute more, or until opaque.
- Transfer scallops to side dish.
- Ladle the squash soup into large bowls. Divide the scallops among the bowls and sprinkle with parsley.
Nutrition Facts : Calories 426.2, Fat 6.7, SaturatedFat 1, Cholesterol 37.5, Sodium 205.4, Carbohydrate 63.8, Fiber 12.3, Sugar 8.9, Protein 32.2
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