Parsnip Soup With Seared Scallops And Mussels – a delicious recipe with parsnips, potatoes, fresh scallops, fresh mussels, soy cream, Salt. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Peel parsnip and potatoes. Cut into dices. Place in a sauce pan, cover with water and cook until tender. Bring down the head and add the soy cream or milk. Mix everything and season to taste. Add more water if the soup is too thick. Continue to cooking the soup on low heat while you focus on the scallops and mussels.
2
Remove the side muscle from the scallops. Clean the mussels and scallops. Sprinkle with salt.
3
Heat two skillets over high heat. In one skillet, add the mussels and cook until they are open, stirring occasionally. It takes about 5 minutes.
4
In the other skillet, grill the scallops in some olive oil, 2 minutes on each side.
5
Reheat the soup slightly if needed. Pour the soup in two bowls, add the mussels and scallops then top with chopped chives and croutons.
75
kcal
Calories
5
g
Fat
6
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 parsnips, 2 small potatoes, 200g fresh scallops, 100g fresh mussels, and more.
Yes, Parsnip Soup With Seared Scallops And Mussels 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
