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Ingredients
US|METRIC
4 SERVINGS
- 8 sea scallops (large, see notes)
- olive oil (a drizzle)
- 1 qt. seafood stock (4 cups, see notes)
- 3 stalks celery
- 2 medium carrots
- 1 russet (large potato, preferred)
- 1 onion (medium, chopped)
- 3 Tbsp. butter
- 1 tsp. tomato paste
- 1 cup dry white wine (see notes)
- 2 bay leaves
- 1 tsp. dried thyme leaves (1 tablespoon fresh)
- 1 cup single cream (or half n half light)
- fresh chives (for garnish, optional)
- sea salt
- ground pepper
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NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories450Calories from Fat270 |
| % DAILY VALUE |
| Total Fat30g46% |
| Saturated Fat15g75% |
| Trans Fat |
| Cholesterol85mg28% |
| Sodium750mg31% |
| Potassium1020mg29% |
| Protein14g |
| Calories from Fat270 |
| % DAILY VALUE |
| Total Carbohydrate23g8% |
| Dietary Fiber3g12% |
| Sugars4g |
| Vitamin A120% |
| Vitamin C20% |
| Calcium15% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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