Directions:
- Melt 1 tbsp butter in saucepan over medium heat
- Add onions and sauté until tender (about 3 minutes)
- Add the wine and cook until nearly evaporated
- Stir in the tetripack soup
- Stir in tarragon to taste
- Heat until hot, then reduce heat and let slowly simmer to keep hot
- Pat scallops dry
- Remove the tough small muscle on the side of the scallops
- Melt remaining butter over high heat
- Sprinkle both sides of scallops with salt and pepper
- When butter starts to sizzle, add scallops and cook 1 1/2 to 2 minutes
- Ladle the soup into bowls, adding the scallop, small sprig of tarragon, and lemon twist
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 147.3 Kcal (617 kJ) | ||
| Calories from fat | 80.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.97g | 14% | |
|---|---|---|---|
| Cholesterol | 33.27mg | 11% | |
| Sodium | 156.61mg | 7% | |
| Potassium | 126.89mg | 3% | |
| Total Carbs | 8.94g | 3% | |
| Sugars | 0.69g | 3% | |
| Dietary Fiber | 0.29g | 1% | |
| Protein | 3.12g | 6% | |
| Vitamin C | 1.4mg | 2% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.7mg | 4% | |
| Calcium | 25.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 205.08 Kcal (859 kJ) | ||
| Calories from fat | 112.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.48g | 14% | |
|---|---|---|---|
| Cholesterol | 46.31mg | 11% | |
| Sodium | 218.04mg | 7% | |
| Potassium | 176.67mg | 3% | |
| Total Carbs | 12.44g | 3% | |
| Sugars | 0.97g | 3% | |
| Dietary Fiber | 0.41g | 1% | |
| Protein | 4.35g | 6% | |
| Vitamin C | 1.9mg | 2% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.9mg | 4% | |
| Calcium | 35mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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