Bay Scallop Chowder Recipe

From Dorothy McNett's Recipe Book.

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See Also: Fish and Seafood · Main Dishes · Soups

Bay Scallop Chowder

From Dorothy McNett's recipes at Makes about 4 servings...nice served in ceramic cups.

2 tablespoons unsalted butter or olive oil
3-4 cloves garlic
3-4 stalks celery with green leaves, too
1-2 carrots
2-3 green onions
1 pound fresh bay scallops
1/2 cup half and half
salt and pepper, as desired (sea salt infused with black or white truffles was a big hit!)

Dice the garlic, celery and leaves, carrots and onions. In heavy bottomed saute pan, heat butter or oil. Cook and stir the diced veggies about 10 minutes, or until soft but not browned. Push vegetables around the side of the pan and add the scallops to the center. Cook and stir 1-2 minutes, and then blend together along with the half and half and salt and pepper. If you want a thinner chowder, add some milk or some seafood broth. Heat and serve.

Recipe created 2010-02-28.

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