Corn Soup with Sauteed Scallops and Bacon Recipe

Name: Corn Soup with Sauteed Scallops and Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ears corn; 4 cups water (reserve water after the corn has cooked); 2 tsp olive oil for vegetables; 2 medium yellow onions, chopped; 3 cloves garlic, minced; 1 jalapeno pepper, seeded and minced; Juice of half a lime; Clam broth, to taste; 2 slices bacon; 6 large sea scallops, quartered; Salt and freshly ground black pepper; 1 tbsp chopped cilantro or basil

Servings: persons

6 ears corn
4 cups water (reserve water after the corn has cooked)
2 tsp olive oil for vegetables
2 medium yellow onions, chopped
3 cloves garlic, minced
1 jalapeno pepper, seeded and minced
Juice of half a lime
Clam broth, to taste
2 slices bacon
6 large sea scallops, quartered
Salt and freshly ground black pepper
1 tbsp chopped cilantro or basil

1
Cook corn in four cups of water.
2
Remove corn, strain water of corn silk, and reserve cooking water.
3
Cut kernels from cobs and reserve the corn.
4
Return cobs to cooking water, simmer till water reduces to half.
5
Then remove cobs and reserve water.
6
Scrape cobs with dull knife to extract all the corn milk and reserve this liquid.
7
Saute onions, garlic, and jalapeno in olive oil in nonstick skillet.
8
Don't let them brown.
9
Add reserved corn kernels and corn milk to vegetables, then toss and cook on low heat for 2 minutes.
10
Puree half of this mix in a blender or food processor.
11
Add puree and remaining corn-vegetable mix to reduced corn water.
12
Then add lime juice and clam broth, to taste.
13
Cook bacon until crisp, drain, and cut into ribbons.
14
Saute scallop quarters quickly in bacon fat till slightly browned.
15
Don't overcook.
16
Reheat soup.
17
Add scallops and bacon to mixture in the corn water.
18
Season with ground pepper and salt, to taste.
19
Add more lime or clam juice if necessary.
20
Serve in bowls with minced cilantro or basil sprinkled on top.

247

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 ears corn, 4 cups water (reserve water after the corn has cooked), 2 tsp olive oil for vegetables, 2 medium yellow onions, chopped, and more.

Yes, Corn Soup with Sauteed Scallops and Bacon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn Soup with Sauteed Scallops and Bacon

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