Chopped Mushroom Stems And Scallop Chowder Recipes

Steps:

• In medium pot, over medium-high heat, melt 2 tablespoons butter. Dredge scallops in flour. Shake off excess and saute in butter for 3 minutes, or until opaque and starting to color. Use a slotted spoon to remove scallops from pan and set aside.
• Melt remaining 2 tablespoons of butter in pan. Saute mushrooms and celery for 5 minutes.
• Stir in wine, potato soup, clam juice and seafood seasoning. Bring to boil, reduce heat and simmer for 10 minutes. Stir in scallops with any accumulated juice and simmer for 3 minutes.

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.

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.

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.

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.

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.

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.;

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.

Steps:

• Put first 10 ingredients into large saucepan. Simmer, stirring often, to dissolve bouillon cubes and cook vegetables. Remove bay leaf. Cool a bit and run mixture through blender. Set aside in saucepan.
• Combine butter and mushrooms in frying pan. Sauté until mushrooms are beginning to brown.
• Add scallops and wine. Cover and steam fry about 1 minutes, stirring 2 or 3 times. Add to pureed vegetables.
• Stir in cream. Heat but don't boil. Garnish with parsley or chives and little fish crackers if you wish. Makes about 6 cups chowder.
• Company's Coming for Christmas.

Steps:

• Place potato into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until soft, about 5 minutes. Drain.
• Heat oil in a large skillet over medium heat. Add leeks and shallot and cook, stirring frequently, until soft, 3 to 5 minutes. Add garlic and stir until fragrant, about 1 minute. Add mushrooms and thyme and cook until mushrooms are soft but not browned, another 3 to 5 minutes. Add 1/2 sherry and stir until reduced by about half, about 5 minutes more.
• Melt butter in a large soup pot over medium heat. Add flour and stir to create a paste. Slowly whisk vegetable stock into the flour mixture until fully incorporated and smooth. Add milk and stir to mix fully. Transfer mushroom mixture from the skillet to the soup pot, being sure to scrape all of the glaze from the skillet as well. Add ginger, salt, and pepper to taste, keeping it mild for now. Add an additional dash or 2 of sherry to the soup, if desired.
• Bring soup to a boil, about 5 minutes. Add scallops and boil for 3 minutes; test one to be sure they are cooked before serving. Stir in cooked potatoes and season with additional salt, pepper, and cayenne pepper as desired.

Steps:

• Melt the butter and olive together in a large, heavy pot.
• Add the chopped onion and garlic and sauté until onion is transparent, about 5 minutes.
• Add the lemon juice and simmer until the liquid has been evaporated.
• Add the clam juice or broth, heavy cream, diced artichokes, and the scallops, and simmer for 4 minutes (do not let boil!).
• Season with salt, white pepper, cayenne, and nutmeg to taste, then ladle the chowder into 6 serving bowls.
• Garnish with the minced chives and serve immediately.