BAY SCALLOP CHOWDER
Excellent chowder for the holidays. This recipe can also be made with other seafood.
Provided by Kathy J. Bourdess
Categories Soups, Stews and Chili Recipes Chowders
Yield 4
Number Of Ingredients 15
Steps:
- In a large pot over high heat, combine the chicken broth, carrot, celery, onion, potatoes, thyme, parsley, salt and ground black pepper and bring to a boil. Reduce heat to medium low and simmer for 10 to 15 minutes. Transfer mixture to a food processor or blender, puree until smooth and set aside.
- In the same pot over medium heat, saute the mushrooms and scallops in the butter or margarine for 2 to 3 minutes. Add the wine and reserved puree mixture to the pot, reduce heat to low and allow to simmer.
- In a separate small bowl, combine the egg yolk and heavy cream. Mix well and add to the soup. Continue simmering over low heat, stirring occasionally for 10 to 15 minutes.
Nutrition Facts : Calories 590.7 calories, Carbohydrate 42.8 g, Cholesterol 170.2 mg, Fat 31 g, Fiber 6.1 g, Protein 32.1 g, SaturatedFat 15.5 g, Sodium 1174.1 mg, Sugar 6.3 g
SCALLOP CHOWDER
Steps:
- In heavy-bottomed stockpot large enough to hold entire recipe, melt butter over medium flame.
- Add onions and saute until translucent, about 5 minutes. Add the flour and stir to make a roux. Cook for 5 minutes over low flame, stirring constantly. Be careful not to allow the roux to brown.
- Slowly incorporate the water while stirring with a whisk to avoid lumps. Add wine, clam base, parsley, dill, and bay leaves. Simmer for 30 to 45 minutes over low heat. Whisk in desired amount of half-and-half. Add the scallops and slowly poach just until they begin to turn opaque and firm, about 3 minutes. Be careful not to overcook scallops.
SCALLOP CHOWDER
This is a rich, traditional chowder recipe using tender and creamy bay scallops in place of clams. From Linda Larsen,Your Guide to Busy Cooks, on ABOUT.COM/busy cooks
Provided by Nana Lee
Categories Chowders
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In large stockpot, cook bacon until crisp; remove from pan, drain on paper towels, crumble, and set aside.
- In drippings, place scallops and cook for 3-4 minutes until opaque (8-9 minutes for sea scallops).
- Remove scallops from pot and set aside.
- In drippings in pot, add onion, potatoes and celery and cook for 3-4 minutes.
- Add fish stock and bring to a boil; reduce heat, cover, and simmer for 8-10 minutes until potatoes are tender.
- In medium bowl, combine flour, marjoram, pepper, and milk and mix with wire whisk until blended.
- Add to pot along with drained corn and bring to a simmer.
- Cook over medium heat for 12 minutes, stirring often, until soup has thickened and vegetables are tender.
- Add cooked scallops and simmer for 3-4 minutes until scallops are thoroughly heated.
CREAMY SCALLOP CHOWDER
A wonderful soup featuring white wine, onions and tender scallops. You may use either ocean or bay scallops.
Provided by Shirley
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Wash and drain scallops. If scallops are large, cut in half. In a small stock pot, melt butter over medium-low heat. Saute onions and mushrooms until tender.
- Stir in flour. Pour in milk and stir over medium heat until thickened and bubbly. Add wine, scallops, salt and pepper. Cook over medium heat until thickened. Serve topped with Swiss cheese and parsley.
Nutrition Facts : Calories 297.6 calories, Carbohydrate 12.8 g, Cholesterol 79.5 mg, Fat 12.2 g, Fiber 2 g, Protein 28.6 g, SaturatedFat 7 g, Sodium 920.8 mg, Sugar 5.1 g
SCALLOP CHOWDER
Steps:
- In a small pot, brown bacon in olive oil. Stir in flour. Add onions, garlic and potatoes and cook 2-5 minutes. Add stock and cook for 15-20 minutes. Add cream and cook for a few minutes. Add scallops, heat thoroughly and finish with cilantro, salt and pepper.;
CHEF JOHN'S BAY SCALLOP CHOWDER
Every once in a while I make a dish that no matter how great it tastes, I just can't get past how it looks, and that was the case with this very easy, incredibly delicious scallop chowder. If you do make it, and want a thicker, more traditional chowder base, simply mash some of your potatoes into the mixture.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Chowders
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir until fat renders and bacon is slightly browned, 3 to 5 minutes. Add onion to bacon; cook and stir until soft and translucent, 3 to 5 minutes. Stir celery and garlic into onion mixture, cook until fragrant, 1 minute.
- Pour clam juice, chicken broth, potato, cayenne pepper, and black pepper into bacon mixture; bring to a simmer, reduce heat to medium low, and cook until potatoes are almost tender, 12 to 15 minutes. Stir cream and chile pepper into potato mixture; bring to a simmer and cook until potatoes are completely tender and chowder flavors combine, about 5 minutes. Season with lemon zest and salt.
- Stir scallops into chowder and cook over medium heat until scallops are tender and white, 1 to 3 minutes. Remove from heat; stir in tarragon.
Nutrition Facts : Calories 300.2 calories, Carbohydrate 17.2 g, Cholesterol 96.6 mg, Fat 11.1 g, Fiber 1.6 g, Protein 32.9 g, SaturatedFat 4.5 g, Sodium 642.2 mg, Sugar 1.8 g
IRISH SCALLOP CHOWDER
A hearty chowder, good served with hot soda bread. Be careful not to overcook the scallops, as they can turn rubbery. Sea scallops are large. If all you can find is the smaller bay scallops, do not quarter them, but leave whole. For the mixed seafood, use shrimp, mussels, calamari rings, etc.
Provided by Outta Here
Categories Chowders
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in a large saucepan over medium heat. Add scallops and cook, in batches, for 5 minutes, until just opaque. Remove from pan and set aside.
- Add the bacon to the pan and cook 3-4 minutes, until it starts to brown.
- Add the onion, celery, carrots and potatoes. Season with salt and pepper, cover and cook over medium-low heat, stirring occasionally, until vegetables start to soften.
- Add thyme and 2 tablespoons of the parsley to the vegetables. Pour in broth and cover. Bring to a boil. Reduce heat and simmer 15 minutes.
- Remove thyme sprigs; discard. Lightly crush some of the vegetables with the back of a wooden spoon. This will help thicken the liquid. Pour in the scalded milk.
- Add the scallops and mixed cooked seafood to the pan. Cook until heated through but do not let mixture boil.
- Check seasonings, and add lemon juice.
- Ladle into warm bowls and sprinkle with remaining parsley.
Nutrition Facts : Calories 279.7, Fat 12.7, SaturatedFat 6.8, Cholesterol 39.9, Sodium 530.4, Carbohydrate 29.2, Fiber 3.6, Sugar 7.5, Protein 12.8
SCALLOP CHOWDER WITH BACON
Steps:
- Cook chopped bacon in a 2-quart heavy saucepan over moderately high heat, stirring occasionally, until crisp, about 2 minutes. Transfer bacon with a slotted spoon to paper towels to drain.
- Add onions and potato to fat in pan and cook over moderately high heat, stirring frequently, until onions are thawed, about 1 minute, then sprinkle in flour and cook, stirring, 1 minute. Slowly whisk in milk and bring to a boil, whisking constantly. Add vegetables, thyme, salt, and pepper and simmer, uncovered, stirring occasionally, 3 minutes.
- Cut scallops in half (or quarters if large) and add to soup, then simmer just until scallops are cooked through, about 3 minutes. Discard thyme sprig (if using), then season soup with salt and sprinkle with bacon.
INSTANT POT SCALLOP CHOWDER
Make and share this Instant Pot Scallop Chowder recipe from Food.com.
Provided by Jerri Rosa
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Fry bacon on saute'.
- Move to plate.
- melt butter in pot.
- Add celery and onion, cook until soft.
- Pour in clam juice, broth, wine.
- deglaze.
- Add potatoes, thyme, bay leaves.
- Secure and lock lid. High pressure for 7 min.
- Hit cancel, quick release.
- Open lid. Stir and turn to sauce' setting.
- Crumble in bacon and add scallops, cream, chives, parsley.
- Cook for 2min while stirring constantly.
- pick out bay leaves and serve.
Nutrition Facts : Calories 688.1, Fat 32.5, SaturatedFat 18.8, Cholesterol 141.8, Sodium 1413.6, Carbohydrate 64.3, Fiber 5.4, Sugar 6.3, Protein 30.3
SCALLOP CHOWDER
Categories Soup/Stew Milk/Cream Blender Potato Shellfish Low Fat Lunch Bacon Scallop Simmer Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 main-course servings
Number Of Ingredients 14
Steps:
- Wash leeks well in a bowl of cold water, then lift out and drain well. Cook half of leeks in butter in a 3-quart heavy saucepan over low heat, covered, stirring occasionally, until very soft, about 10 minutes.
- While leeks are cooking, peel potato and cut into 1/3-inch dice. Add wine, thyme sprig, and white pepper to leeks and boil until most of liquid is evaporated, about 1 minute. Add 1/3 cup potato (reserve remaining diced potato in a bowl of cold water), 1/2 cup scallops, and clam juice, then simmer, uncovered, until potato is tender, about 15 minutes.
- Drain remaining potatoes in a colander and cook with carrot, celery, and remaining leeks in a 1-quart saucepan of until just tender, about 5 minutes, then drain.
- Cook bacon in a skillet over moderate heat, stirring occasionally, until crisp, about 3 minutes, and transfer to paper towels to drain.
- Remove and discard thyme sprig and purée soup in 2 batches in a blender until very smooth (use caution when blending hot liquids), then transfer to a bowl. Return soup to cleaned saucepan, then add vegetable mixture, remaining scallops, milk, and salt and cook over moderate heat (do not let boil), stirring, until scallops are just cooked through, about 2 minutes. Serve sprinkled with bacon.
SCALLOP AND SHRIMP CHOWDER
Make and share this Scallop and Shrimp Chowder recipe from Food.com.
Provided by KLHquilts
Categories Chowders
Time 45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Saute onion and celery in skillet or dutch oven coated with cooking spray for about 5 minutes (or until tender).
- Add minced garlic and saute another minute.
- Add diced potato, 1/2 teaspoons salt, and 3/4 teaspoons pepper; cook another 2 minutes. Sprinkle flour over potato mixture and cook another minute or two.
- Add clam juice and skim milk; bring just to a boil, stirring constantly, and then reduce heat immediately. Simmer for about 20 minutes, or until potatoes are tender.
- With a slotted spoon, remove at least 2 cups of potato/celery/onion mixture. Puree and add back to soup.
- Stir in remaining salt and pepper, as well as aniseseed and thyme. (Note re: anise -- it makes a big difference in flavor if you can buy whole aniseseed and grind it yourself. If not, just use bottled ground anise.) Simmer 10 minutes.
- Add scallops and shrimp; cook about 5 minutes, or until shellfish are cooked.
- Add half-and-half and cook a few more minutes, until heated thoroughly.
Nutrition Facts : Calories 280.9, Fat 4.8, SaturatedFat 2.5, Cholesterol 68.6, Sodium 1072.9, Carbohydrate 38.8, Fiber 3, Sugar 4.4, Protein 20.5
SCALLOP CHOWDER
I saw this unusual chowder recipe in a recent New York Times newspaper and clipped it out. I haven't yet made this. Sea scallops are giant scallops. The instructions call for a 30 minutes resting time to allow the soup to cool slightly & thicken before serving. I have not included this in the cook time info. Clearly, this is not a dieter's soup and would only be for special occasions.
Provided by HeatherFeather
Categories Chowders
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large stockpot,over low heat,melt butter.
- Add onions and saute until translucent (approximately 5-10 minutes).
- Add potatoes; cook another 2 minutes.
- Add scallops; cook while stirring another 2 minutes.
- Add cream and bring the heat up until it starts to just simmer; let simmer 30 minutes,stirring often.
- Add Pernod,thyme,salt& pepper to taste; simmer another 10 minutes.
- Let soup rest,off the heat,for 30 minutes (or let chill).
- Reheat gently,if needed, until warmed through (do not boil).
- Ladle into 8 mugs and garnish with the chives.
Nutrition Facts : Calories 840.4, Fat 69.7, SaturatedFat 43, Cholesterol 280.2, Sodium 915.9, Carbohydrate 36, Fiber 3.3, Sugar 3.6, Protein 20.8
More about "scallop chowder recipes"
A TRADITIONAL SCALLOP CHOWDER RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.1/5 (22)Total Time 50 minsCuisine AmericanCalories 343 per serving
SCALLOP CHOWDER RECIPE | MYRECIPES
From myrecipes.com
SCALLOP CHOWDER | CANADIAN GOODNESS - DAIRY FARMERS OF …
From dairyfarmersofcanada.ca
SCALLOP CHOWDER | TASTE OF NOVA SCOTIA
From tasteofnovascotia.com
HEALTHY SCALLOP CHOWDER (5 EASY STEPS) - LITTLE BROKEN
From littlebroken.com
SCALLOP CHOWDER RECIPE | WEGMANS
From shop.wegmans.com
NEW ENGLAND SCALLOP CHOWDER RECIPE - LOS ANGELES TIMES
From latimes.com
SCALLOP CHOWDER – NEWPORT CHOWDER COMPANY
From newportchowdercompany.com
CREAMY SHRIMP AND SCALLOP SEAFOOD CHOWDER RECIPE - THE SPRUCE …
From thespruceeats.com
CAJUN SCALLOP CHOWDER | RECIPESTY
From recipesty.com
SCALLOP CHOWDER RECIPE | CAPE COD SCALLOPS – F/V ISABEL & LILEE
From capecodscallop.com
SCALLOP AND BACON CHOWDER RECIPE | BON APPéTIT
From bonappetit.com
SCALLOP CHOWDER RECIPE | FISHEX SEAFOODS
From fishex.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #healthy #soups-stews #seafood #american #easy #beginner-cook #diabetic #dinner-party #low-fat #chowders #dietary #low-sodium #low-cholesterol #low-calorie #comfort-food #low-carb #egg-free #healthy-2 #scallops #northeastern-united-states #free-of-something #low-in-something #shellfish #brunch #taste-mood
You'll also love