Florida Corn Soup with Pan-Seared Curry Bay Scallops
| Yield: | 1 servings |
| Categories: |
| 1 | qt | Water |
| 8 | Pieces fresh Florida sweet yellow corn; cooked | |
| 1 | tb | Olive oil; plus 1 tablespoon |
| 1 | Lobster head | |
| 1 | Fennel pulp; chopped | |
| 1 | Carrot; chopped | |
| 1 | Leek; chopped | |
| Salt | ||
| Pepper | ||
| 6 | oz | White wine |
| 1 | qt | Heavy cream |
| 8 | Pieces bay scallops | |
| 3 | tb | Curry powder |
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