Serves: 6
Total Calories: 797
Boil broth and add 4 cups corn; return to a boil; simmer 3 minutes. Purée in blender; add 1/4 cup half-and-half, and blend till smooth. Return to saucepan and stir in remaining half-and-half.
Fry remaining 1 cup corn in butter over high heat in skillet (cover to keep from popping out of pan). Place browned corn on paper towel to drain. Sauté scallops in same skillet over high heat, searing all sides. Season.
Ladle simmering soup into wide shallow bowls, placing 4 scallop halves in center; sprinkle fried corn around scallops and grind black pepper over top for garnish.
This Sea Scallops and Fried Corn Soup recipe is from the Fast and Fabulous Soups, Salads and Sandwiches Cookbook. Download this Cookbook today.
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