Recipe by Nerdmom
"I just tried this tonight, and it was the perfect fall recipe! Warm, filling, and simple. The savory scallops complement the slightly sweet soup. Top with some whole grain crackers and you have an excellent meal. This recipe is great for your full meal, or in smaller servings as a starting course. Vegetarians and vegans may substitute marinated meat substitute (please do not add salt) for the scallops, soy milk for cow's milk, and olive oil for the butter."
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sweet potatoes, peeled and cubed
1 (1/4 inch thick) slice
1 1/2 cups
freshly ground black pepper
Thought this sounded really good, but the soup was pretty bland. Added a little salt, splash of hot sauce, and a few other seasonings which helped, but don't think I'll be making this again. The scallops were good, but this is a general recipe. It was a nice thought but a side of sweet potato soufflé and asparagus will take it's place. I tried!
I cooked up the sweet potatoes when I made the vegetable broth. This was thick enough that flour was not needed. the ginger and cinnamon were fine when ground into the soup! There was enough spice without the cayenne pepper, so I didn't use it. This has great taste. If we can afford scallops again, I will be making this again!
* Percent Daily Values are based on a 2,000 calorie diet.
Seared Scallops with Sweet Potato Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 130
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