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.
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
BAY SCALLOP CHOWDER
Cooking from the Pantry - Creamy Bay Scallop Chowder. I love making soups and chowders, fall season will be here soon and it will be time pull the soup and chowder recipes that will warm your soul with wonderful flavors.
Provided by Carol White
Categories Fish Soups
Time 30m
Number Of Ingredients 17
Steps:
- 1. Utensils and Cookware • 1 large sauté pan • 3 - 5 quart soup pot • cooking spoons and measuring utensils • Large Soup Tureen and small soup bowls
- 2. In large sauté pan, medium high, add olive oil and unsalted butter. Then add onions and garlic, sauté until tender. Add bay scallops and sauté until translucent (about 2 - 3 minutes). Remove from heat and set aside.
- 3. In 3 - 5 quart soup pot , medium high ( in this order) add 1 3/4 cup chicken broth ( hold back 1/4 of broth to combine with corned starch). Then add diced potatoes and let cooked for about 3 - 5 minutes or until the potatoes are fork tender (do not over cook). Now add milk, cream of shrimp soup, and cream cheese. Blend well, be careful not to breakup or mash potatoes. Let simmer for another 2 - 3 minutes.
- 4. Add sherry, old bay seasoning and nutmeg. Season with salt and pepper to taste. Then add scallops with garlic and onions to chowder base. Check for thickness at this time. Combine corned starch and 1/4 cup of chicken broth to make a slurry , then pour slurry into chowder. Now add diced bell peppers and fresh chopped parsley and let chowder simmer for about another 5 to 8 minutes.
- 5. Serve chowder in soup tureen and garnish with slice chili peppers and scallops. Serve with crackers or fresh French bread. Enjoy
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:
- Gather the ingredients.
- In a large stockpot, cook the bacon until crisp; remove from the pan, drain on paper towels, crumble, and set aside.
- In the drippings, place the scallops and cook for 3 to 4 minutes (8 to 9 minutes for sea scallops) until opaque. Remove the scallops from the pot and set aside.
- In the drippings in the pot, add the onion, potatoes, and celery and cook for 3 to 4 minutes. Add the fish stock and bring to a boil; reduce the heat, cover, and simmer for 8 to 10 minutes, until the potatoes are tender.
- In a medium bowl, combine the flour, marjoram, pepper, and milk and mix with wire whisk until blended. Add to the pot along with the drained corn and bring to a simmer. Cook over medium heat for 12 minutes, stirring often until the soup has thickened and the vegetables are tender.
- Add the cooked scallops and simmer for 3 to 4 minutes until the scallops are thoroughly heated.
- Ladle into bowls and sprinkle the cooked bacon on top. Serve and enjoy.
Nutrition Facts : Calories 343 kcal, Carbohydrate 42 g, Cholesterol 53 mg, Fiber 3 g, Protein 30 g, SaturatedFat 3 g, Sodium 1014 mg, Sugar 13 g, Fat 7 g, ServingSize 4 servings, UnsaturatedFat 0 g
SCALLOP AND CORN CHOWDER
This scallop and corn chowder marries bright corn kernels with tender potatoes, crisp bacon, and golden brown scallops for a flavor-packed meal.
Provided by Sara Quessenberry
Time 40m
Number Of Ingredients 10
Steps:
- In a large skillet, over medium heat, cook the bacon until crisp, about 5 minutes. Transfer to a plate lined with paper towels.
- You should have about 2 tablespoons of bacon drippings; if necessary, supplement with olive oil. Increase heat to medium-high. Season scallops with ¾ teaspoon salt and ¼ teaspoon pepper; cook until golden brown, about 2 minutes per side. Transfer to a plate.
- Add the onion to the drippings in the skillet and cook until translucent, about 5 minutes.
- Add the potatoes, wine, broth, and cream; cover partially and reduce heat. Simmer gently until the potatoes are tender, about 15 minutes.
- Add the scallops and corn and simmer gently to heat through. Sprinkle with the parsley and bacon.
Nutrition Facts : Calories 417 kcal, Carbohydrate 26 g, Cholesterol 107 mg, Protein 36 mg, SaturatedFat 8 g, Sodium 821 mg, Fat 17 g, UnsaturatedFat 0 g
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
NANTUCKET SCALLOP CHOWDER
Categories Soup/Stew Milk/Cream Pork Potato Lunch Bacon Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 10
Steps:
- Sauté bacon in heavy large saucepan over medium heat until crisp, about 6 minutes. Using slotted spoon, transfer bacon to paper towels and drain well. Drain all but 2 tablespoons bacon fat from saucepan. Add onions and thyme to same saucepan and sauté over medium-high heat until onions are light golden, about 10 minutes. Add 4 cups clam juice, 1/2 cup white wine and potatoes. Bring to boil. Reduce heat and simmer until potatoes are tender, about 15 minutes. Add cream and half of bacon and bring to simmer. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
- Melt 1 tablespoon butter in heavy large skillet over high heat. Add half of scallops and sauté until light golden, about 2 minutes. Add scallops to chowder. Repeat with remaining butter and scallops. Season chowder to taste with salt and pepper.
- Ladle chowder into bowls. Sprinkle with paprika and remaining bacon and serve immediately.
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.;
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 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.
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SEAFOOD CHOWDER RECIPE - BON APPéTIT
From bonappetit.com
4.9/5 (41)Estimated Reading Time 6 minsServings 8
- Melt 1 Tbsp. butter in a large heavy pot over medium heat. Cook onion and celery, stirring often, until translucent, about 5 minutes. Mix in Old Bay and 1 tsp. pepper; cook, stirring, 30 seconds. Add sherry; cook, stirring occasionally, until alcohol has cooked off, about 1 minute. Add ½ cup clam juice; bring to a simmer. Cook, stirring occasionally, until vegetables are very soft, about 5 minutes. Add stock and remaining 2 cups clam juice and bring to a boil. Add potatoes and simmer, uncovered, adjusting heat as needed, until just tender, about 5 minutes. Add fish and shellfish and cook, stirring gently, just until mixture returns to a simmer, about 2 minutes. Remove from heat and stir in lobster meat if using.
- While the potatoes are simmering, melt remaining 1 Tbsp. butter in a small saucepan over medium heat. Whisk in flour and cook, whisking constantly, until light blond in color, about 1 minute. Whisk in half-and-half and 1 cup chowder broth (skimmed off the top) and bring to a simmer, whisking constantly. Cook, still whisking, until thickened and creamy.
- Stir half-and-half mixture into chowder ; return to medium heat. Bring to a simmer, stirring gently. Remove from heat; season with salt and more pepper. Ladle into bowls and serve with oyster crackers.
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From myrecipes.com
4/5 (1)Calories 349 per servingServings 8
- Melt 2 teaspoons butter in a Dutch oven coated with cooking spray over medium-high heat. Add chopped onion and celery; sauté for 5 minutes or until tender. Add 1 teaspoon garlic, and sauté for 1 minute. Add potato, 1 teaspoon salt, and 3/4 teaspoon pepper; cook for 2 minutes. Lightly spoon flour into a dry measuring cup; level with a knife. Sprinkle flour over potato mixture, and cook for 1 minute, stirring frequently. Add clam juice and milk; bring to a boil, stirring constantly. Cover, reduce heat, and simmer 20 minutes or until potato is tender. Partially mash potato using a potato masher. Stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, Pernod, and thyme; simmer 10 minutes. Add scallops and half-and-half; cook 5 minutes or until scallops are done. Sprinkle with chives.
- Wine note: With its splash of licorice-laced Pernod, this chowder is reminiscent of bouillabaisse. And that makes the classic Provençal pairing, rosé wine, ideal; the 2006 vintage is arriving now. These fruity, affordable pink wines boast bright acidity and little tannin, which allows the subtle, sweet scallops to shine. Domaine de Fonsainte Gris de Gris ($13) from Corbières is vibrant, fresh, floral, and bone dry. --Jeffery Lindenmuth
SCALLOP CORN CHOWDER - A FAMILY FEAST®
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Cuisine New EnglandTotal Time 1 hrCategory SoupCalories 699 per serving
- Peel and cut potatoes to bite sized pieces and keep in a bowl of cold water for now to stop from oxidizing.
- Place a 6-quart Dutch oven over medium high heat and add the bacon and cook until crisp. Remove to paper towels and when cool, crumble for serving later in this recipe. Pour off and save bacon fat, leaving a little in the pan bottom.
HEALTHY SCALLOP CHOWDER (5 EASY STEPS) - LITTLE BROKEN
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4.9/5 (8)Total Time 55 minsCategory SoupCalories 354 per serving
- In a large dutch oven, heat olive oil over medium heat. Add bacon and cook until crispy, about 5 minutes. Do not pour off any of the fat.
- Add onions, celery, carrots, garlic, thyme, and few pinches of salt. Cook the veggies until soft, stirring occasionally, about 5 minutes.
- Stir in flour and cook for about 1 minute, stirring frequently. Add stock and bring to a quick simmer. The mixture will also slightly thicken.
- Add potatoes, clam juice, and half and half. Season with salt and pepper, to taste. Bring the mixture to a simmer, reduce heat to medium-low, and cook, partially covered, for 15-20 minutes, or until the potatoes are tender.
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- Heat oil and butter in the bottom of a large pot on medium heat. Add the onions, celery and garlic and cook until softened, about 5 minutes.
- Add the wine and raise the heat to medium-high. Cook, uncovered until the wine reduces by half.
- Add the potatoes, clam juice or stock, bay leaves, thyme, salt, pepper and red pepper flakes. (The potatoes should barely be covered by the liquid. If not, add a little water.)
- Bring to a simmer, then lower the heat to medium and cook, covered, until the potatoes are almost done, about 10 minutes.
SCALLOP-CORN CHOWDER RECIPE | MYRECIPES
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Servings 7Calories 150 per serving
- Melt margarine in a Dutch oven over medium heat. Add onion, celery, bell pepper, and garlic; sauté 8 minutes or until tender. Sprinkle onion mixture with flour; stir well. Cook 1 minute, stirring constantly. Add potatoes and next 6 ingredients (potatoes through water); stir well. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until potatoes are tender.
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