Nantucket Scallop Chowder Recipes

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RANDALL'S ORDINARY SCALLOPS



Randall's Ordinary Scallops image

Provided by Food Network

Categories     appetizer

Time 22m

Yield 4 servings

Number Of Ingredients 8

2 bunches scallions, minced
2 cloves garlic, minced
Paprika
Pinch salt
Pinch pepper
4 ounces (1 stick) butter
2 pounds scallops
Seasoned bread crumbs, to coat

Steps:

  • Mix scallions, garlic, paprika, salt, and pepper together.
  • In a saute pan, melt butter. When butter is melted, add saute scallion mixture.
  • In a separate bowl, coat the scallops with bread crumbs. Add the coated scallops to the saute mixture. Stir and cook for about 2 to 4 minutes, until golden brown.

NANTUCKET SCALLOP CHOWDER



Nantucket Scallop Chowder image

Categories     Soup/Stew     Milk/Cream     Pork     Potato     Lunch     Bacon     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 10

8 slices thick-cut bacon, chopped
2 onions, chopped
1 3/4 teaspoons dried thyme
4 cups bottled clam juice
1/2 cup dry white wine
2 white-skinned potatoes, peeled, cut into 1/2-inch pieces
1/2 cup whipping cream
2 tablespoons (1/4 stick) butter
1 pound bay scallops
Paprika

Steps:

  • Sauté bacon in heavy large saucepan over medium heat until crisp, about 6 minutes. Using slotted spoon, transfer bacon to paper towels and drain well. Drain all but 2 tablespoons bacon fat from saucepan. Add onions and thyme to same saucepan and sauté over medium-high heat until onions are light golden, about 10 minutes. Add 4 cups clam juice, 1/2 cup white wine and potatoes. Bring to boil. Reduce heat and simmer until potatoes are tender, about 15 minutes. Add cream and half of bacon and bring to simmer. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
  • Melt 1 tablespoon butter in heavy large skillet over high heat. Add half of scallops and sauté until light golden, about 2 minutes. Add scallops to chowder. Repeat with remaining butter and scallops. Season chowder to taste with salt and pepper.
  • Ladle chowder into bowls. Sprinkle with paprika and remaining bacon and serve immediately.

CHEF JOHN'S BAY SCALLOP CHOWDER



Chef John's Bay Scallop Chowder image

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

2 teaspoons olive oil
2 slices bacon, cut into small pieces
½ yellow onion, diced
1 rib celery, diced
2 cloves garlic, minced
1 (8 ounce) bottle clam juice
1 cup low-sodium chicken broth
1 cup cubed Yukon Gold potatoes
1 pinch cayenne pepper, or to taste
freshly ground black pepper to taste
½ cup heavy whipping cream
1 red Fresno chile pepper, diced
1 teaspoon lemon zest
salt to taste
1 pound bay scallops
1 tablespoon chopped fresh tarragon

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

BAY SCALLOP CHOWDER



Bay Scallop Chowder image

Excellent chowder for the holidays. This recipe can also be made with other seafood.

Provided by Kathy J. Bourdess

Categories     Soups, Stews and Chili Recipes     Chowders

Yield 4

Number Of Ingredients 15

3 cups chicken broth
1 carrot, chopped
1 stalk celery, chopped
1 onion, chopped
3 potatoes, cubed
½ teaspoon dried thyme
2 tablespoons dried parsley
½ teaspoon salt
¼ teaspoon ground black pepper
1 pound fresh mushrooms, sliced
1 pound bay scallops
2 tablespoons margarine
½ cup white wine
1 egg yolk
1 cup heavy whipping cream

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.

Nutrition Facts : Calories 590.7 calories, Carbohydrate 42.8 g, Cholesterol 170.2 mg, Fat 31 g, Fiber 6.1 g, Protein 32.1 g, SaturatedFat 15.5 g, Sodium 1174.1 mg, Sugar 6.3 g

NANTUCKET BAY SCALLOPS WITH PASSION FRUIT



Nantucket Bay Scallops With Passion Fruit image

Provided by Trip Gabriel

Categories     dinner, quick, appetizer

Time 20m

Yield 2 servings

Number Of Ingredients 6

1 dozen Nantucket bay scallops
1/2 cup passion fruit purée
2 teaspoons extra virgin olive oil
1 red jalapeño peppers julienned
12 cilantro leaves, chopped
Freshly ground black pepper to taste

Steps:

  • Combine all ingredients except scallops in glass bowl.
  • Spoon over freshly shucked scallops on the half shell.
  • Serve on crushed ice on half shell.

Nutrition Facts : @context http, Calories 189, UnsaturatedFat 4 grams, Carbohydrate 15 grams, Fat 5 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 1 gram, Sodium 589 milligrams, Sugar 0 grams, TransFat 0 grams

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