Scallop Soup

1. 1

   Saute scallops in butter with garlic.

2. 2

   While sauteing scallops, dice celery, carrots and onions.

3. 3

   Heat chicken broth.

4. 4

   Add seasonings, vegetables and scallops.

5. 5

   Bring to a boil.

6. 6

   Lower heat to simmer and cook for about 45 minutes (until vegetables are tender enough to be pierced with a fork).

7. 7

   Add half and half.

8. 8

   Cook approximately another 15 minutes.

9. 9

   Thicken with cornstarch to desired thickness.

* Per serving · 4 servings · Values may vary.

No additional tips available.