SCALLOP CHOWDER
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.;
CHOWDER OF SCALLOPS, CELERIAC, AND POTATO WITH CARAMELIZED PEAR AND ROASTED, CRUSHED CHESTNUTS
Provided by Food Network
Time 1h30m
Yield about 8 to 10 servings
Number Of Ingredients 19
Steps:
- In a large stockpot, melt the butter over medium heat. Add onions and garlic and saute until softened, but not browned. Add the wine and continue cooking until volume is reduced by half. Add the celery root and potatoes. Cover with stock or water by 1-inch. Bring to a boil over high heat, reduce heat to a low simmer, and cook until potatoes are very tender. Using an immersion blender, puree the vegetables until very smooth. Add the cream and return to a simmer. Stir constantly; at this point the soup can burn easily. Season with salt, white pepper, and lemon juice, to taste.
- Meanwhile, place the diced potato and celery root in a separate large saucepan and cover with cold water. Season with salt and bring to a simmer. Cook until just tender and then strain and set aside.
- Heat the oil in a large skillet over high heat. Add scallops and sear until golden brown on both sides. Remove scallops from skillet and set aside. Ladle some of the soup base into the skillet to deglaze, scrape the bottom of the pan with a wooden spoon, and then scrape back into the large pot of soup. Add the scallops into the soup and keep warm over low heat.
- Meanwhile, in another large skillet, melt the butter over medium heat. Add pears and chestnuts and saute until just beginning to brown. Season with nutmeg, to taste. Set aside.
- Divide the diced, cooked potato and celery root evenly among soup bowls. Ladle the soup into the bowls and sprinkle with pears, chestnuts, and cheese. Serve with crusty bread or toast.
CRISPY SCALLOPS WITH FRESH WATER CHESTNUTS
Provided by Food Network
Number Of Ingredients 14
Steps:
- In a large wok heat oil to almost the smoking point. Season the scallops with salt and pepper and dredge in cornstarch. Add to the oil and fry until golden brown on both sides. Remove scallops and drain on paper towels. Next add the chiles, water chestnuts, scallions, and mushrooms. Cook until tender. Add the red wine vinegar, sugar and ginger. Stir to incorporate. Garnish with Thai basil, cilantro and cucumber slices seasoned with salt.
CHEF JOHN'S BAY SCALLOP CHOWDER
Every once in a while I make a dish that no matter how great it tastes, I just can't get past how it looks, and that was the case with this very easy, incredibly delicious scallop chowder. If you do make it, and want a thicker, more traditional chowder base, simply mash some of your potatoes into the mixture.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Chowders
Time 45m
Yield 4
Number Of Ingredients 16
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir until fat renders and bacon is slightly browned, 3 to 5 minutes. Add onion to bacon; cook and stir until soft and translucent, 3 to 5 minutes. Stir celery and garlic into onion mixture, cook until fragrant, 1 minute.
- Pour clam juice, chicken broth, potato, cayenne pepper, and black pepper into bacon mixture; bring to a simmer, reduce heat to medium low, and cook until potatoes are almost tender, 12 to 15 minutes. Stir cream and chile pepper into potato mixture; bring to a simmer and cook until potatoes are completely tender and chowder flavors combine, about 5 minutes. Season with lemon zest and salt.
- Stir scallops into chowder and cook over medium heat until scallops are tender and white, 1 to 3 minutes. Remove from heat; stir in tarragon.
Nutrition Facts : Calories 300.2 calories, Carbohydrate 17.2 g, Cholesterol 96.6 mg, Fat 11.1 g, Fiber 1.6 g, Protein 32.9 g, SaturatedFat 4.5 g, Sodium 642.2 mg, Sugar 1.8 g
SAUTEED SEA SCALLOPS WITH CARAMELIZED PEACHES
Most Excellent recipe i invented while doing a demonstration at the local Bon Ton store. I had the ing. in front of me and it was worth it
Provided by Warren Drew
Categories Low Cholesterol
Time 27m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- place oil in sautee pan and heat until light smoke.
- lightly season scallops w/salt and pepper.
- carefully add scallops to pan (do not crowd).
- lightly brown and turn scallops.
- add shallots garlic and peaches.
- shake and flip in pan to mix.
- add sugar and keep moving for 2 (two) minutes.
- place on plate.
- put peaches on top.
- squeeze fresh lemon just before serving.
- goes great with jasmine or basmati rice steamed.
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
SCALLOP AND SHRIMP CHOWDER
My sister-in-law brought some scallops from Nova Scotia. They are awesome in this chowder. I add the broth, potatoes, corn, and flour to the slow cooker crock the night before, store in the refrigerator, and just turn it on in the morning. Great weeknight meal.
Provided by Sherrie
Categories Soups, Stews and Chili Recipes Chowders
Time 6h50m
Yield 8
Number Of Ingredients 11
Steps:
- Stir broth, potatoes, corn, onion, and flour together in a 3 1/2-quart slow cooker crock.
- Cook on Low until potatoes are tender, about 6 hours.
- Stir cream, scallops, shrimp, potato flakes, and garlic pepper into the broth. Cook on High until slightly thickened, 35 to 45 minutes. Season with salt.
Nutrition Facts : Calories 331.5 calories, Carbohydrate 37.9 g, Cholesterol 109.6 mg, Fat 14.4 g, Fiber 4 g, Protein 14.8 g, SaturatedFat 7.7 g, Sodium 368.6 mg, Sugar 3.6 g
CURRIED SCALLOP AND VEGETABLE CHOWDER
Categories Soup/Stew Dairy Potato Shellfish Vegetable Sauté Seafood Scallop Root Vegetable Squash Butternut Squash Winter Simmer Bon Appétit
Yield 4 servings
Number Of Ingredients 11
Steps:
- Melt butter in heavy large saucepan over medium-high heat. Add onion and ginger and sauté 2 minutes. Add squash, potatoes, clam juice and curry powder. Bring to boil. Reduce heat to medium-low, cover and simmer until potatoes are tender, about 15 minutes. Puree 2 cups of soup in blender. Return to pot. (Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.)
- Add zucchini and coconut milk to pot. Simmer soup uncovered until zucchini is just tender, about 5 minutes. Add scallops and simmer until just opaque in center, about 5 minutes. Season with salt and pepper. Ladle chowder into bowls; sprinkle with cilantro.
SCALLOP CHOWDER
This is a rich, traditional chowder recipe using tender and creamy bay scallops in place of clams. From Linda Larsen,Your Guide to Busy Cooks, on ABOUT.COM/busy cooks
Provided by Nana Lee
Categories Chowders
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
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.
SCALLOP CHOWDER
Categories Soup/Stew Milk/Cream Blender Potato Shellfish Low Fat Lunch Bacon Scallop Simmer Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 main-course servings
Number Of Ingredients 14
Steps:
- Wash leeks well in a bowl of cold water, then lift out and drain well. Cook half of leeks in butter in a 3-quart heavy saucepan over low heat, covered, stirring occasionally, until very soft, about 10 minutes.
- While leeks are cooking, peel potato and cut into 1/3-inch dice. Add wine, thyme sprig, and white pepper to leeks and boil until most of liquid is evaporated, about 1 minute. Add 1/3 cup potato (reserve remaining diced potato in a bowl of cold water), 1/2 cup scallops, and clam juice, then simmer, uncovered, until potato is tender, about 15 minutes.
- Drain remaining potatoes in a colander and cook with carrot, celery, and remaining leeks in a 1-quart saucepan of until just tender, about 5 minutes, then drain.
- Cook bacon in a skillet over moderate heat, stirring occasionally, until crisp, about 3 minutes, and transfer to paper towels to drain.
- Remove and discard thyme sprig and purée soup in 2 batches in a blender until very smooth (use caution when blending hot liquids), then transfer to a bowl. Return soup to cleaned saucepan, then add vegetable mixture, remaining scallops, milk, and salt and cook over moderate heat (do not let boil), stirring, until scallops are just cooked through, about 2 minutes. Serve sprinkled with bacon.
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