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
CREAM OF SCALLOP SOUP
Steps:
- Pat scallops dry, then quarter and season with 1/8 tsp of salt. Boil fish stock, wine, shallot, thyme, and 1/2 tsp salt in a heavy medium sauce pan, covered, 5 minutes. Strain liquid through a fine-mesh sieve into a bowl, pressing on and then discarding solids. Return liquid to saucepan. Bring to a boil, then stir in scallops and simmer, covered, stirring occasionally, until just cooked through, 2 to 3 minutes. Remove scallops with a slotted spoon and keep warm, covered. Reserve cooking liquid in saucepan. Meanwhile, simmer creme fraiche in a small heavy saucepan until reduced to 1/2 cup, about 3 minutes. Add to cooking liquid in saucepan and simmer 3 minutes. Whisk together yolks, 1/4 cup creme fraiche miture, and 1/4 tsp pepper in a bowl. Add half of remaining creme fraiche mixture to yolk mixture in a slow stream, whisking, then return to saucepan, whisking. Cook over very low heat, whisking, until just slightly thickened, about 1 minute (do not boil). Remove from heat and season with salt. Divide scallops among 4 warmed small soup bowls and sprinkle with chives. Pour soup over scallops and serve immediately. ***Eggs are not fully cooked in this recipe.
CREAM OF MUSHROOM SOUP
For this cream of mushroom soup you can use common button mushrooms, or add more exotic varieties. Experiment and have fun, all will be good.
Provided by Allrecipes Member
Categories Cream of Mushroom Soup
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Simmer mushrooms, broth, onion, and thyme in a large heavy saucepan until vegetables are tender, 10 to 15 minutes.
- Carefully transfer the hot mixture to a blender or food processor. Cover and hold lid down with a potholder; pulse until creamy but still with some chunks of vegetable.
- Melt butter in the same saucepan. Whisk in flour until smooth. Whisk in salt and pepper. Slowly whisk in half-and-half and mushroom mixture.
- Bring soup to a boil and cook, stirring constantly, until thickened.
- Stir in sherry. Taste and season with salt and pepper if needed.
Nutrition Facts : Calories 148 calories, Carbohydrate 8.6 g, Cholesterol 30.2 mg, Fat 11 g, Fiber 0.9 g, Protein 4.8 g, SaturatedFat 6.7 g, Sodium 363.7 mg, Sugar 1.8 g
CREAM OF ONION SCALLOPED POTATOES
This is a recipe that is very easy to do. I have had it for several years and everyone really likes it. It is easy to adapt and make your own.
Provided by Judedeva
Categories Potato
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Layer potatoes and onions in a greased casserole dish.
- Mix soups and milk, pour over potato/onion layers.
- Bake at 350 for 45 minutes or till tender.
Nutrition Facts : Calories 317.4, Fat 10.7, SaturatedFat 4.2, Cholesterol 32.5, Sodium 1218.8, Carbohydrate 47.2, Fiber 4.5, Sugar 6.2, Protein 9.5
CREAM OF WATERCRESS SOUP WITH PAN-SEARED SCALLOPS
Categories Soup/Stew Dairy Leafy Green Shellfish Sauté Scallop Winter Watercress Bon Appétit
Yield Makes 10 servings
Number Of Ingredients 10
Steps:
- Melt 3 tablespoons butter in heavy large saucepan over medium-high heat. Add leeks and potatoes; sauté until leeks are tender, about 4 minutes. Add chicken broth. Bring to simmer. Reduce heat to medium-low. Cover; simmer until potatoes are tender, stirring occasionally, about 20 minutes. Remove from heat. Add chopped watercress. Cover; let stand until watercress wilts, about 5 minutes.
- Working in batches, puree soup in blender. Return soup to saucepan. Whisk in sour cream. Thin soup with milk to desired consistency. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate.) Stir soup over low heat just until heated through (do not boil).
- Melt remaining 1 tablespoon butter with oil in large skillet over medium-high heat. Add scallops to skillet and cook until golden brown and just cooked through, about 2 minutes per side. Sprinkle scallops with salt and pepper.
- Ladle soup into bowls. Place 1 scallop atop soup in each bowl. Garnish with watercress sprigs and serve.
CREAM OF MUSHROOM SCALLOPED POTATOES
Make and share this Cream of Mushroom Scalloped Potatoes recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 2h45m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Fry bacon until crisp and drain well on paper towels.
- Discard all but 1T bacon grease; saute onions in bacon grease and drain well Slice potatoes thinly.
- Butter a 13x9 casserole dish; layer potatoes, bacon, onion mixture and finish with more potatoes.
- Mix sour cream, cheese, and mushroom soup; pour mixture over top of potatoes.
- Cover with foil; bake at 350 degrees for 1 to 1 1/2 hours; uncover for the last 20 minutes.
Nutrition Facts : Calories 602.3, Fat 40.7, SaturatedFat 16.9, Cholesterol 75.8, Sodium 906.1, Carbohydrate 42.5, Fiber 4.9, Sugar 3.9, Protein 17.5
CREAM OF MUSHROOM SCALLOPED POTATOES
Steps:
- Wash and slice potatoes. (Don't worry about peeling the red skins off, they are delicious!)
- In a separate bowl, combine the soup and sour cream with whisk. Mix in water. Fold in potatoes, onions, and ham. Pour into a greased 9x13 pan and cover with foil.
- Bake a 350°F until potatoes are tender, about 2 hrs.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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