Shell and devein shrimp, placing only shells in large saucepan. Rinse shrimp; drain.
Pour 3 cups water over shells; bring to boil. Reduce heat; simmer, uncovered, 20 to 25 minutes, or until liquid is reduced in half.
Strain liquid; discard shells and return stock to saucepan. Stir in tomatoes, corn, less sodium soy sauce, sherry and lemon juice; cover and bring to boil. Reduce heat; simmer 5 minutes.
Add shrimp and scallops; simmer, uncovered, 2 minutes, stirring occasionally to break up tomatoes.
Blend cornstarch and 1 Tbsp. water; stir into soup. Bring to boil; cook 1 minute, stirring constantly. Stir in green onion and pepper; serve immediately.
Tools You May Need
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.