Chopped Mushroom Stems And Scallop Chowder Food

SAUTEED MUSHROOMS AND SCALLOPS

Steps:

• Melt butter in a medium pan over medium heat. Add mushrooms, cumin, and pepper. Saute until mushrooms are lightly browned, about 5 minutes.
• Add onion and garlic; saute until translucent, about 5 minutes. Add scallops; cook and stir until opaque, about 3 minutes. Remove from heat.

CHOPPED MUSHROOM STEMS AND SCALLOP CHOWDER

Steps:

• In a deep saucepan, gently sauté the garlic in the butter and olive oil until fragrant.
• Slice the green onions and tops diagonally into 1-inch pieces and add to the pan. Sauté until the onion greens are wilted.
• Add the mushrooms and fry on medium heat about 8 minutes.
• Add the tarragon and simmer a minute.
• Add the water, salt, pepper, chicken soup granules and milk. Simmer on high heat. Never allow soup to boil.
• Add the O'Brien potatoes and half n half. Bring back to a good simmer and cook until the potatoes are soft, about 8 minutes.
• Taste to adjust seasonings.
• Add the sliced scallops and stir gently.
• HEAT on low about 4 minutes. Or turn off heat and allow the scallops to cook in the hot soup broth.
• Ladle into bowls and serve with a crusty bread and a green salad.

SCALLOP CHOWDER

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.

CURRIED SCALLOP AND VEGETABLE CHOWDER

Steps:

• Melt butter in heavy large saucepan over medium-high heat. Add onion and ginger and sauté 2 minutes. Add squash, potatoes, clam juice and curry powder. Bring to boil. Reduce heat to medium-low, cover and simmer until potatoes are tender, about 15 minutes. Puree 2 cups of soup in blender. Return to pot. (Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.)
• Add zucchini and coconut milk to pot. Simmer soup uncovered until zucchini is just tender, about 5 minutes. Add scallops and simmer until just opaque in center, about 5 minutes. Season with salt and pepper. Ladle chowder into bowls; sprinkle with cilantro.