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
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
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.
BAY SCALLOP CHOWDER WITH BACON AND CABBAGE
Provided by Food Network
Time 55m
Number Of Ingredients 13
Steps:
- Heat a 6 or 8-quart heavy bottomed soup or sauce pot over a low heat and add the bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook the bacon until crisp golden brown. Leave the bacon pieces and the fat in the pan. Add the butter, onion, thyme and bay leaf. Saute them for about 8 minutes over a medium heat, stirring occasionally, until the onions are softened, but not browned. Add the potatoes and fish stock. The stock should just barely cover the potatoes. If it doesn't add enough water to cover them. Turn up the heat and bring to a boil. Cover the pot and cook the potatoes vigorously for about 8 minutes. Add the diced cabbage, reduce heat to medium, and simmer for 5 more minutes. Season with salt and pepper. The potatoes should be firm in the center and soft on the outside. If the broth hasn't thickened, lightly smash a few potatoes against the side of the pot and simmer 1 or 2 minutes longer to release their starches. Remove the pot from the heat. Stir in the scallops and let sit for 5 minutes. Add the cream and let sit 10 more minutes while the scallops finish their slow cooking. Retaste the chowder and adjust the salt and pepper. If you are not serving the chowder within the hour, let it cool a bit then refrigerate. Cover the chowder after it has completely chilled. Otherwise, let it sit for up to an hour, allowing the flavors to meld. When ready to serve, reheat over a low heat and don't let the chowder boil. Use a slotted spoon to mound the pieces of scallop, potato, cabbage and bacon in the center of large soup plates or shallow bowls and ladle the creamy broth around. Sprinkle generously with sliced scallions.
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.
DILLY SCALLOPS AND CLAM CHOWDER
Take seafood to the next level with this recipe for Dilly Scallop and Clam Chowder! Flavored with fresh dill and chock-full of bay scallops, minced clams, red potatoes and more, this impressive scallop and clam chowder only takes one hour to prepare.
Provided by My Food and Family
Categories Home
Time 1h
Yield 8 servings
Number Of Ingredients 13
Steps:
- Drain clams, reserving juice. Add enough water to clam juice to measure 1 cup.
- Cook bacon in large saucepan until crisp. Remove bacon from saucepan; drain on paper towels. Discard all but 1 Tbsp. drippings from saucepan.
- Add potatoes, onions, dill, bouillon cube, red pepper and clam juice mixture to drippings in saucepan; stir. Bring to boil; cover. Simmer on medium-low heat 10 min. or until potatoes are tender, stirring occasionally.
- Remove half the potatoes from saucepan with slotted spoon. Mash with fork; return to mixture in saucepan.
- Whisk milk and flour until smooth. Add to potato mixture along with the carrots. Cook and stir, uncovered, 4 to 5 min. or until slightly thickened. Stir in scallops and clams. Bring to boil. Simmer on medium-low heat 1 to 2 min. or until scallops are opaque. Stir in sherry and sour cream. Crumble bacon; serve sprinkled over chowder.
Nutrition Facts : Calories 280, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 85 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 22 g
SCALLOP, CORN AND BACON CHOWDER
This is wonderful for any occasion. I even make this during the summer, when its 95 degrees out! You can purchase the Bay Scallops frozen or fresh..I prefer fresh but either is great! In case you don't know.. Bay Scallops are small and Sea Scallops are the large ones. Both can be used for thi soup but the Sea scallops are more beneficial to the soup.
Provided by Rachellt3
Categories Chowders
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Blend parsley, oil and salt in food processor until smooth. Pour into small bowl. (Parsley oil can be made a day ahead and refrigerated but be sure its room temperature before you use it.).
- Cook bacon in heavy large pot over med-high heat until crispy and brown. Using a slotted spoon, remove bacon and place on paper towel to drain. Pour off all but 3 tablespoons of bacon drippings from pan.
- Add leeks, garlic and thyme to pot and saute until leeks begin to soften, about 3 minutes. Add corn and saute 2 minutes. Add potatoes, clam juice and cream. Bring to boil; reduce heat and simmer until potatoes are tender, about 10 minutes.
- Crumble bacon. Add scallops and bacon to soup, and simmer until the scallops are opaque in the center, about 5 minutes, not more. Season with salt and pepper.
- Ladle chowder into bowls.
- Drizzle 1 teaspoon parsley oil over chowder in each bowl and serve.
Nutrition Facts : Calories 820.1, Fat 60.1, SaturatedFat 18.7, Cholesterol 105.1, Sodium 1077.1, Carbohydrate 50, Fiber 4.8, Sugar 5.9, Protein 23
BAY SCALLOP AND CORN CHOWDER
Steps:
- Simmer cobs in clam juice in a large pot over medium heat for 5 minutes. Remove cobs and set liquid aside. Put oil in the same pot and cook leeks and celery on low for 15 minutes. Stir in garlic, clam-and-cob liquid, milk, potatoes, and cayenne. Simmer 5 minutes; add corn kernels and scallops. Whisk together half-and-half and flour to form a smooth slurry; add to pot. Cook for 5 minutes. Salt. Heat oven to 350°F. Coat a baking sheet with cooking spray; lay prosciutto on sheet and bake 10 minutes. Crumble into soup. Garnish with herbs.
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