Bean N Bay Scallop Chowder Recipes

BAY SCALLOP CHOWDER

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.

BAY SCALLOP CHOWDER

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

SCALLOP CHOWDER

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.

BAY SCALLOP CHOWDER

Steps:

• 1. In a deep skillet, add bacon and set the heat to medium; sauté until it starts to brown, about 7 minutes. Add onions and carrots with a small pinch of sea salt; sauté for 3 minutes. If it needs more fat, add butter. Add celery and red peppers; sauté for another 3 minutes.
• 2. Pour in clam juice and broth; bring to a boil. Add cubed potatoes, reduce heat back to medium, cover and simmer for 10 to 12 minutes or until almost tender. Add cream, white pepper, smoked paprika and Old Bay seasoning; stir to combine, bring to a simmer and cook for 3 minutes.
• 3. Add scallops with its juice and lemon zest; stir well and cook until opaque, not more than 2 minutes. Remove from the heat and stir in dill. Serve immediately with fresh crusty bread.
• 4. To view this recipe on YouTube, click on this link >>>> https://youtu.be/C_v8EzQ4Jb0