Scallop Chowder With Bacon Recipe 45

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SCALLOP CHOWDER WITH BACON



Scallop Chowder with Bacon image

Provided by Ruth Cousineau

Categories     Soup/Stew     Milk/Cream     Onion     Potato     Vegetable     Quick & Easy     Bacon     Scallop     Winter     Thyme     Simmer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 10

4 bacon slices, chopped
1 cup frozen chopped onions
1 large boiling potato, peeled and cut into 1/4-inch pieces
1 tablespoon all-purpose flour
2 cups whole milk
1 (10-oz) package frozen mixed vegetables
1 sprig fresh thyme or 1/4 teaspoon dried thyme, crumbled
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lb sea scallops, tough muscles removed if attached

Steps:

  • Cook chopped bacon in a 2-quart heavy saucepan over moderately high heat, stirring occasionally, until crisp, about 2 minutes. Transfer bacon with a slotted spoon to paper towels to drain.
  • Add onions and potato to fat in pan and cook over moderately high heat, stirring frequently, until onions are thawed, about 1 minute, then sprinkle in flour and cook, stirring, 1 minute. Slowly whisk in milk and bring to a boil, whisking constantly. Add vegetables, thyme, salt, and pepper and simmer, uncovered, stirring occasionally, 3 minutes.
  • Cut scallops in half (or quarters if large) and add to soup, then simmer just until scallops are cooked through, about 3 minutes. Discard thyme sprig (if using), then season soup with salt and sprinkle with bacon.

SCALLOP AND BACON CHOWDER



scallop and bacon chowder image

Make and share this scallop and bacon chowder recipe from Food.com.

Provided by chia2160

Categories     Chowders

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

8 ounces bacon, chopped
2 leeks, thinly sliced
3 cloves garlic, chopped
1 teaspoon thyme
2 cups corn
1 1/2 lbs russet potatoes, diced
3 (8 ounce) bottles clam juice
1 cup heavy cream
1 lb bay scallop
salt, pepper

Steps:

  • in a heavy pot cook bacon until crisp, remove to paper towels.
  • add leeks, garlic and thyme to pot, saute.
  • add corn, add potatoes, clam juice, and cream, bring to a boil, lower to simmer for 10-15 minutes until potatoes are tender add scallops and bacon, simmer 5 minutes.
  • season with salt and pepper.

SCALLOP CHOWDER



Scallop Chowder image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

1/4 cup chopped bacon
1/4 cup olive oil
1/4 cup flour
1/2 cup chopped onions
1 tablespoon minced garlic
1 1/2 cups diced potato
3 cups fish stock
1 cup cream
2 cups chopped scallops
2 tablespoons chopped cilantro
Salt and pepper, to taste

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.;

BAY SCALLOP CHOWDER WITH BACON AND CABBAGE



Bay Scallop Chowder with Bacon and Cabbage image

Provided by Food Network

Time 55m

Number Of Ingredients 13

4-ounce slab (unsliced) smoked bacon, rind removed, small dice (1/3-inch)
2 tablespoons unsalted butter
1 large onion (10 to 12 ounces), large dice (3/4-inch)
2 to 3 sprigs fresh thyme, leaves chopped (1 teaspoon)
1 dried bay leaf
1 1/2 pounds Yukon gold, Maine, PEI or other all-purpose potato, peeled, large dice (3/4-inch)
5 cups fish stock, chicken stock, or either in combination with water to make 5 cups total liquid
8 ounces Savoy cabbage, large dice (3/4-inch)
Kosher or sea salt
Freshly ground pepper
1 1/2 pounds medium bay scallops-left whole, or large sea scallops, cut down to large (3/4-inch) pieces, strap removed
1 1/2 cups heavy cream (up to 2 cups)
2 or 3 scallions, very thinly sliced

Steps:

  • Heat a 6 or 8-quart heavy bottomed soup or sauce pot over a low heat and add the bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook the bacon until crisp golden brown. Leave the bacon pieces and the fat in the pan. Add the butter, onion, thyme and bay leaf. Saute them for about 8 minutes over a medium heat, stirring occasionally, until the onions are softened, but not browned. Add the potatoes and fish stock. The stock should just barely cover the potatoes. If it doesn't add enough water to cover them. Turn up the heat and bring to a boil. Cover the pot and cook the potatoes vigorously for about 8 minutes. Add the diced cabbage, reduce heat to medium, and simmer for 5 more minutes. Season with salt and pepper. The potatoes should be firm in the center and soft on the outside. If the broth hasn't thickened, lightly smash a few potatoes against the side of the pot and simmer 1 or 2 minutes longer to release their starches. Remove the pot from the heat. Stir in the scallops and let sit for 5 minutes. Add the cream and let sit 10 more minutes while the scallops finish their slow cooking. Retaste the chowder and adjust the salt and pepper. If you are not serving the chowder within the hour, let it cool a bit then refrigerate. Cover the chowder after it has completely chilled. Otherwise, let it sit for up to an hour, allowing the flavors to meld. When ready to serve, reheat over a low heat and don't let the chowder boil. Use a slotted spoon to mound the pieces of scallop, potato, cabbage and bacon in the center of large soup plates or shallow bowls and ladle the creamy broth around. Sprinkle generously with sliced scallions.

SEARED SCALLOPS WITH BACON



Seared Scallops with Bacon image

Bacon and scallops are a classic combination. Here, the smoky-and-sweet pairing is used as a savory topping for our Sauteed Zucchini and Wax Beans.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 6

6 slices bacon, cut into 3/4-inch pieces
1 pound large sea scallops, (about 16), sliced in half crosswise to form 2 rounds
Salt and freshly ground pepper
2 tablespoons minced shallot, (about 2 shallots)
1 cup white wine
2 tablespoons unsalted butter

Steps:

  • Heat a large saute pan over medium-low heat, and add bacon. Cook slowly, stirring frequently, until brown and crisp, about 8 minutes. Remove bacon with a slotted spoon, and transfer to a paper-towel-lined plate.
  • Drain excess fat, leaving a thin coat on bottom of pan. Increase heat to medium, add scallops to pan, and sprinkle with salt and pepper to taste. Cook until golden brown and opaque, about 2 minutes per side.
  • Transfer scallops to the serving dish, and add shallots to pan. When shallots are translucent, add white wine; scrape browned bits from bottom of pan with a wooden spoon. Cook until liquid is reduced by half, 3 to 4 minutes. Stir in butter, and pour over scallops; top with reserved bacon. Serve over ribbon zucchini.

SCALLOP CHOWDER WITH BACON RECIPE - (4/5)



Scallop Chowder with Bacon Recipe - (4/5) image

Provided by Tufgrlz

Number Of Ingredients 10

4 bacon slices, chopped
1 cup frozen chopped onions
1 large boiling potato, peeled and cut into 1/4-inch pieces
1 tablespoon all-purpose flour
2 cups whole milk
1 (10-oz) package frozen mixed vegetables
1 sprig fresh thyme or 1/4 teaspoon dried thyme, crumbled
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lb sea scallops, tough muscles removed if attached

Steps:

  • Cook chopped bacon in a 2-quart heavy saucepan over moderately high heat, stirring occasionally, until crisp, about 2 minutes. Transfer bacon with a slotted spoon to paper towels to drain. Add onions and potato to fat in pan and cook over moderately high heat, stirring frequently, until onions are thawed, about 1 minute, then sprinkle in flour and cook, stirring, 1 minute. Slowly whisk in milk and bring to a boil, whisking constantly. Add vegetables, thyme, salt, and pepper and simmer, uncovered, stirring occasionally, 3 minutes. Cut scallops in half (or quarters if large) and add to soup, then simmer just until scallops are cooked through, about 3 minutes. Discard thyme sprig (if using), then season soup with salt and sprinkle with bacon.

SCALLOP AND BACON CHOWDER



Scallop and Bacon Chowder image

Categories     Soup/Stew     Pork     Potato     Shellfish     Appetizer     Bacon     Corn     Winter     Parsley     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 first-course servings

Number Of Ingredients 12

1 cup (packed) fresh Italian parsley
3/4 cup olive oil
1/2 teaspoon salt
8 ounces bacon, coarsely chopped
2 large leeks (white and pale green parts only), thinly sliced
3 garlic cloves, chopped
1 tablespoon chopped fresh thyme
1 1/2 cups frozen corn kernels
1 1/2 pounds russet potatoes, peeled, cut into 1/2-inch pieces
3 8-ounce bottles clam juice
1 cup whipping cream
1 pound bay scallops, connective tissue removed

Steps:

  • Blend parsley, oil, and salt in blender until smooth. Pour into small bowl. (Parsley oil can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
  • Cook bacon in heavy large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 3 tablespoons drippings from pot. Add leeks, garlic, and thyme to pot and sauté until leeks begin to soften, about 3 minutes. Add corn and sauté 2 minutes. Add potatoes, clam juice, and cream; bring to boil. Reduce heat and simmer until potatoes are tender, about 10 minutes. Add scallops and bacon and simmer until scallops are just opaque in center, about 5 minutes. Season to taste with salt and pepper. Ladle chowder into bowls. Drizzle 1 teaspoon parsley oil atop chowder in each bowl and serve.

RAW SCALLOPS ON BACON



Raw Scallops on Bacon image

Salty and sweet, crisp and tender, bacon and scallops pair well together in this impossibly easy dish. Any time you cook with a limited ingredient list, you want to select good-quality items, especially when working with raw seafood. Many store-bought scallops are soaked in a phosphate solution that plumps them up with water (and increases the price), so it's important to look for scallops that are labeled "dry" or "dry-packed," since a phosphate-marinated scallop can taste soapy. Since the scallops are served over bacon, season them frugally with just a hint of salt.

Provided by Mark Bittman

Categories     easy, quick, finger foods, seafood, appetizer

Time 10m

Yield 16 pieces

Number Of Ingredients 4

4 slices good-quality bacon
4 large scallops
1/2 teaspoon fresh lemon juice
Salt and pepper (a mix of pepper is nice)

Steps:

  • Cook the bacon until fully cooked but not completely crisp; drain on paper towels. Cut each slice crosswise into 4 pieces.
  • Quarter the scallops and toss them with the lemon juice. Season with salt and pepper.
  • Top each piece of bacon with a piece of scallop and serve immediately.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 7 grams, Carbohydrate 1 gram, Fat 12 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 290 milligrams, Sugar 0 grams, TransFat 0 grams

SCALLOP, CORN AND BACON CHOWDER



Scallop, Corn and Bacon Chowder image

This is wonderful for any occasion. I even make this during the summer, when its 95 degrees out! You can purchase the Bay Scallops frozen or fresh..I prefer fresh but either is great! In case you don't know.. Bay Scallops are small and Sea Scallops are the large ones. Both can be used for thi soup but the Sea scallops are more beneficial to the soup.

Provided by Rachellt3

Categories     Chowders

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

1 cup fresh Italian parsley, packed
3/4 cup olive oil
1/2 teaspoon salt
8 ounces bacon, coarsely chopped
2 large leeks, thinly chopped (white part)
3 garlic cloves, chopped
1 tablespoon fresh thyme, chopped
1 1/2 cups frozen corn kernels
1 1/2 lbs russet potatoes, peeled, cut into 1/2-in . pieces
3 (8 ounce) bottles clam juice
1 cup heavy cream
1 lb bay scallop

Steps:

  • Blend parsley, oil and salt in food processor until smooth. Pour into small bowl. (Parsley oil can be made a day ahead and refrigerated but be sure its room temperature before you use it.).
  • Cook bacon in heavy large pot over med-high heat until crispy and brown. Using a slotted spoon, remove bacon and place on paper towel to drain. Pour off all but 3 tablespoons of bacon drippings from pan.
  • Add leeks, garlic and thyme to pot and saute until leeks begin to soften, about 3 minutes. Add corn and saute 2 minutes. Add potatoes, clam juice and cream. Bring to boil; reduce heat and simmer until potatoes are tender, about 10 minutes.
  • Crumble bacon. Add scallops and bacon to soup, and simmer until the scallops are opaque in the center, about 5 minutes, not more. Season with salt and pepper.
  • Ladle chowder into bowls.
  • Drizzle 1 teaspoon parsley oil over chowder in each bowl and serve.

Nutrition Facts : Calories 820.1, Fat 60.1, SaturatedFat 18.7, Cholesterol 105.1, Sodium 1077.1, Carbohydrate 50, Fiber 4.8, Sugar 5.9, Protein 23

UNWRAPPED BACON SCALLOPS



Unwrapped Bacon Scallops image

With a can't-beat combo of scallops and bacon, this entree transforms special occasion food into tasty, everyday fare. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1-1/2 cups uncooked instant rice
1-1/2 cups chicken broth
1/2 pound thick-sliced bacon strips, chopped
1 medium onion, chopped
1 medium zucchini, chopped
1 garlic clove, minced
1 pound sea scallops
1 cup cherry tomatoes, halved
1/2 teaspoon seafood seasoning
1/2 teaspoon dried thyme
2 green onions, chopped

Steps:

  • In an ungreased 1-1/2-qt. microwave-safe dish, combine rice and broth. Cover and microwave on high for 7-8 minutes or until liquid is absorbed and rice is tender. Let stand for 5 minutes., Meanwhile, in a large skillet, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 tablespoon drippings., Saute the onion, zucchini and garlic in drippings until tender. Add scallops; saute for 3 minutes. Add the tomatoes, seafood seasoning and thyme; saute 1-2 minutes longer or until scallops are firm and opaque. Fluff rice with a fork; serve with scallop mixture. Sprinkle with green onions and bacon.

Nutrition Facts : Calories 597 calories, Fat 35g fat (13g saturated fat), Cholesterol 79mg cholesterol, Sodium 1061mg sodium, Carbohydrate 40g carbohydrate (5g sugars, Fiber 3g fiber), Protein 30g protein.

BEST SEAFOOD CHOWDER



Best Seafood Chowder image

My husband is an avid fisherman. When a family get-together was planned and we had to bring something, we created this recipe using fish from our freezer. The chowder got rave reviews from the relatives! -Heather Saunders, Belchertown, Massachusetts

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h

Yield 32 servings (8 quarts).

Number Of Ingredients 16

1/2 pound sliced bacon, diced
2 medium onions, chopped
6 cups cubed peeled potatoes
4 cups water
1 pound bay or sea scallops, quartered
1 pound lobster meat, cut into 1-inch pieces
1 pound uncooked medium shrimp, peeled and deveined
1 pound cod, cut into 1-inch pieces
1 pound haddock, cut into 1-inch pieces
1/2 cup butter, melted
4 teaspoons salt
4 teaspoons minced fresh parsley
1/2 teaspoon curry powder
2 quarts whole milk
1 can (12 ounces) evaporated milk
Oyster crackers, optional

Steps:

  • In a large soup kettle or Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; reserve drippings. Saute onions in drippings until tender. Add potatoes and water; bring to a boil. Cook for 10 minutes., Add the scallops, lobster, shrimp, cod and haddock. Cook for 10 minutes or until scallops are opaque, shrimp turn pink and fish flakes easily with a fork. Add the butter, salt, parsley and curry powder. Stir in milk and evaporated milk; heat through. Garnish with bacon, additional parsley, and oyster crackers, if desired.

Nutrition Facts : Calories 193 calories, Fat 9g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 625mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.

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

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From spendwithpennies.com


BACON WRAPPED SCALLOPS RECIPE IN THE OVEN | WHOLESOME YUM
2020-11-18 Preheat the oven to the Broil setting. Place an oven-safe rack over a baking sheet. Pat the scallops dry. Toss the scallops with lemon juice, garlic powder, salt, and pepper. Arrange the short (halved) bacon slices in a row on a cutting board. Place a scallop at the end of one slice and roll up.
From wholesomeyum.com


SWEET BAY SCALLOP CHOWDER - EMERILS.COM
Directions. In a medium soup pot over medium heat, cook the bacon until crisp, remove with a slotted spoon to paper towels to drain. To the bacon fat, add the carrots and shallots and cook for 2 minutes. Add the garlic and potatoes and cook for 1 minute, stirring once or twice. Add the broth, bring to a boil, reduce the heat and simmer for 20 ...
From emerils.com


SEARED SCALLOPS AND CORN CAKES WITH BACON VINAIGRETTE RECIPE
Step 2. In a bowl, whisk the flour, baking powder, 1/2 teaspoon of salt and the cayenne. In another bowl, whisk the milk, egg yolks and melted butter. Stir in …
From foodandwine.com


CORN CHOWDER WITH BACON AND SEA SCALLOPS RECIPE - FOOD & WINE
Pour off 2 tablespoons of the bacon fat and reserve. Add the onion and celery to the pan. Cook over low heat until softened, 12 minutes. Advertisement. Step 2. …
From foodandwine.com


PERFECT BACON WRAPPED SCALLOPS - DOMESTIC DREAMBOAT
2015-06-22 Cut bacon in half crosswise. Wrap each half slice of bacon around a scallop and hold it in place with a toothpick or skewer. Place bacon wrapped scallops on a the wire rack atop the rimmed baking sheet. Place sheet under broiler. Broil for 4 …
From domesticdreamboat.com


SEA SCALLOP CHOWDER RECIPE - TRUE NORTH SEAFOOD
2018-01-25 Cover and cook over medium heat until potatoes are tender (about 10 minutes) and then reduce heat. Thicken to desired consistency by mixing equal amounts of chowder broth and flour. Add scallops and crumbled bacon. Simmer for 5 minutes. Garnish with toasted pecans and crumbled bacon, optional: add seared scallops to each serving dish.
From truenorthseafood.com


KATIE LEE'S SCALLOP CORN CHOWDER RECIPE - TODAY
2019-08-12 1/2 teaspoon kosher salt. 1/4 teaspoon freshly ground black pepper. 1 sprig fresh thyme. 1 bay leaf. 1 14-ounce can low-sodium chicken broth. 4 cups fresh corn kernels (from about 6 ears) 2 cups ...
From today.com


SEARED SCALLOP CHOWDER - RECIPE - FINECOOKING
Add the oil and the remaining 1 tsp. of butter. Season the scallops very lightly with salt, and cook, undisturbed, until well browned on one side, 2 to 3 minutes. Flip and cook until just barely cooked through, 2 to 4 minutes more, depending on size. Transfer to a …
From finecooking.com


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