Instructions: Melt 1 tablespoon of the butter in a medium saucepan over medium-high heat. Add the scallops, and sprinkle with 1/2 teaspoon salt. Cook scallops 2 to 3 minutes, until lightly golden. Remove from saucepan.

Melt remaining tablespoon of butter. Add onion, carrot and celery; cook until softened, about 3 minutes. Add tomato paste; cook 1 minute. Add clam juice, water and cayenne, if using. Bring to a boil. Reduce to a simmer. Cook 3 minutes to heat through.

Add 1/2 cup heavy cream and half the scallops to the saucepan. Cook 2 minutes. Puree soup in batches in a blender. Return to saucepan.

Puree cilantro, lemon rind, remaining 1/2 cup cream and 1/4 teaspoon salt in blender until smooth and creamy.

Divide soup among 4 bowls. Top each with a quarter of the cilantro cream and a quarter of the remaining scallops

This recipe yields 4 servings.

Description: "A deliciously different fresh seafood soup whose flavor is enhanced by a swirl of cilantro cream."

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