Good alternative to Clam Chowder. Grocery store had some nice bay scallops on sale. I was debating doing a pasta dish but figured give a scallop chowder a try. Came out really tasty and pretty easy to make.
Bay Scallop Chowder
Servings: 4 People
Ingredients
- 12 Ounces Bay Scallops Thawed if Frozen
- 2 Cups Yukon Gold Potatoes Peeled and diced
- 1/2 Cup Celery Diced
- 4 Slices Bacon Diced
- 3 Each Bay Leaves
- 1 Tsp Marjoram
- 1 1/2 Cup Milk
- 1/2 Cup Heavy Cream
- 1 Cup Vegetable or Chicken Stock
- 1/2 Cup White Wine
- 2 Tbls Butter
- 2 Tbls Dry Sherry
- 1/2 Tsp Salt
- 1 Tsp Pepper
- 2 Tbls Flour
Instructions
- Prep your cut ingredients
- Sautee diced bacon rendering down to crispy then remove
- Pan Fry the scallops in the bacon fat until just opaque remove scallops
- Add to pan onion, potaoes, celery, bay leaves and butter sautee about 5 minutes
- Add Flour and cook out flour flavor about 4 minutes
- Add Wine to deglaze pan and cook until wine almost gone
- Add Milk, Heavy cream, and Stock bring to low boil stirring constantly
- Add Marjoram and simmer for 30 minutes to allow flavors to marry. Stirring regularly
- Add Scallops and sherry simmer 10 mintues then serve
- Garnish with Parlsey and hot sauce
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