Concepción Bay Scallop Chowder Recipes

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:

• 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

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:

• 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.

Steps:

• In a large saucepan (soup pot) over high heat, bring conch and 8 cups water to a boil. Drain and set aside.
• In a large skillet over medium high heat, melt shortening (or bacon fat). Stir in onion, celery, bell pepper, carrot and garlic and saute until browned. You may have to cook in batches depending on size of skillet. Transfer vegetable to soup pot when cooked.
• Add drained conch and 3 quarts of water to soup pot along with potatoes, tomato puree, tomato paste, oregano, basil, bay leaves and hot pepper sauce.
• Put soup pot over high heat and bring to a boil. Reduce heat and simmer for 1 1/2 hours or until conch are tender and potatoes are cooked. Discard bay leaves. Add salt and pepper to taste.

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.

Steps:

• In a large, heavy soup pot, melt 3 Tbsp of the butter. Add onions. Turn heat to low. Cook 5 minutes, or until soft and translucent, but not brown.
• Pour in the milk and cream. Simmer 15 minutes.
• Meanwhile, cook potatoes in lightly salted boiling water to cover until tender, about 15 minutes. Drain. Keep hot in heat-proof serving dish.
• Melt 2 Tbsp butter in heavy skillet. Add the scallops. Saute over high heat until opaque, about 1 minute. Add to the potatoes.
• Add potatoes and scallops to the onion-cream mixture. Heat to serving temerature. (Add salt as needed.) Sprinkle each bowl with paprika if desired.

Steps:

• 1. Put the potatoes, carrot, onion, broth, bay leaf, pepper, and thyme in a large pot and bring to a boil. Reduce the heat to low and simmer, covered, until the vegetables are very tender, about 20 minutes. Remove the bay leaf and transfer the mixture to a blender. Blend until smooth. Return to the cooking pot. 2. While the vegetables cook, heat the butter in a large skillet and cook the mushrooms, stirring, until they release their juices, 3 to 4 minutes. Add the scallops and wine. Bring to a boil, and cook 1 minute. Stir in the cream and add to the vegetable mixture. Heat through completely. Serve hot sprinkled with parsley.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.