Scallop Chowder Recipes

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SCALLOP CHOWDER



Scallop Chowder image

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

2 slices bacon, chopped
12 ounces bay scallops, thawed if frozen
1 onion, chopped
1 cup diced peeled potato
1/4 cup chopped celery
1 cup fish stock or 1 cup chicken stock
1/4 cup flour
1/8 teaspoon white pepper
1/4 teaspoon dried marjoram
2 1/2 cups milk
12 ounces corn, drained

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.

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

SCALLOP CHOWDER



Scallop Chowder image

Provided by Food Network

Categories     appetizer

Time 1h30m

Yield 12 servings

Number Of Ingredients 11

1/2 pound butter
2 cups diced onions
1/2 pound all-purpose flour
3/4 gallon water
2 cups white wine
1/4 pound clam base
1/2 cup chopped fresh parsley leaves
1/4 cup chopped fresh dill
4 bay leaves
1/3 cup half-and-half, to taste
60 bay scallops

Steps:

  • In heavy-bottomed stockpot large enough to hold entire recipe, melt butter over medium flame.
  • Add onions and saute until translucent, about 5 minutes. Add the flour and stir to make a roux. Cook for 5 minutes over low flame, stirring constantly. Be careful not to allow the roux to brown.
  • Slowly incorporate the water while stirring with a whisk to avoid lumps. Add wine, clam base, parsley, dill, and bay leaves. Simmer for 30 to 45 minutes over low heat. Whisk in desired amount of half-and-half. Add the scallops and slowly poach just until they begin to turn opaque and firm, about 3 minutes. Be careful not to overcook scallops.

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.;

CREAMY SCALLOP CHOWDER



Creamy Scallop Chowder image

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

1 pound scallops, rinsed and drained
2 tablespoons butter
1 bunch green onion, minced
4 ounces fresh mushrooms, sliced
2 tablespoons all-purpose flour
1 cup milk
½ cup dry white wine
1 teaspoon salt
1 pinch ground white pepper
½ cup shredded Swiss cheese
2 tablespoons chopped fresh parsley

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

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.

SCALLOP CHOWDER



Scallop Chowder image

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

2 large leeks (white and pale green parts only), finely chopped (1 1/2 cups)
1 tablespoon unsalted butter
1 large russet (baking) potato (3/4 pound)
2 tablespoons dry white wine
1 (6-inch) fresh thyme sprig
1/4 teaspoon white pepper
3/4 pound sea scallops, tough muscle removed from side of each if necessary and scallops cut into 1/3-inch dice
3 1/2 cups bottled clam juice (28 ounces)
1 medium carrot, cut into 1/3-inch dice (1/2 cup)
1 large celery rib, cut into 1/3-inch dice (1/2 cup)
1 ounce sliced bacon (about 2 slices), chopped
1/2 cup whole milk
1/4 teaspoon salt, or to taste
Accompaniment: herbed oyster crackers

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.

SCALLOP AND SHRIMP CHOWDER



Scallop and Shrimp Chowder image

Make and share this Scallop and Shrimp Chowder recipe from Food.com.

Provided by KLHquilts

Categories     Chowders

Time 45m

Yield 8 serving(s)

Number Of Ingredients 14

1 1/2 cups onions, chopped
1 1/2 cups celery, chopped
2 garlic cloves, minced (I use 6, actually)
1 1/2 lbs yukon gold potatoes, diced
1 teaspoon salt
1 1/2 teaspoons pepper
1/4 cup flour
2 cups clam juice
2 cups skim milk
1 tablespoon anise, finely ground
1 1/2 teaspoons thyme
1 1/2 lbs sea scallops, cut in 1-inch pieces
8 ounces shrimp, tail off and deveined
1 cup half-and-half (fat free works great)

Steps:

  • Saute onion and celery in skillet or dutch oven coated with cooking spray for about 5 minutes (or until tender).
  • Add minced garlic and saute another minute.
  • Add diced potato, 1/2 teaspoons salt, and 3/4 teaspoons pepper; cook another 2 minutes. Sprinkle flour over potato mixture and cook another minute or two.
  • Add clam juice and skim milk; bring just to a boil, stirring constantly, and then reduce heat immediately. Simmer for about 20 minutes, or until potatoes are tender.
  • With a slotted spoon, remove at least 2 cups of potato/celery/onion mixture. Puree and add back to soup.
  • Stir in remaining salt and pepper, as well as aniseseed and thyme. (Note re: anise -- it makes a big difference in flavor if you can buy whole aniseseed and grind it yourself. If not, just use bottled ground anise.) Simmer 10 minutes.
  • Add scallops and shrimp; cook about 5 minutes, or until shellfish are cooked.
  • Add half-and-half and cook a few more minutes, until heated thoroughly.

Nutrition Facts : Calories 280.9, Fat 4.8, SaturatedFat 2.5, Cholesterol 68.6, Sodium 1072.9, Carbohydrate 38.8, Fiber 3, Sugar 4.4, Protein 20.5

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.

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Top Asked Questions

How do you make chowder with bay scallops?
For this chowder recipe, you want to use bay scallops. In a large dutch oven, heat olive oil over medium heat. Add bacon and cook until crispy, about 5 minutes. Do not pour off any of the fat. Next, add onions, celery, carrots, garlic, thyme, and few pinches of salt. Cook until soft, stirring occasionally, about 5 minutes.
How many calories are in a whole scallop chowder?
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. 300 calories; protein 32.9g; carbohydrates 17.2g; fat 11.1g; cholesterol 96.6mg; sodium 642.2mg.
How to cook scallops in a soup?
In a 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.
What do you put in seafood chowder?
This seafood chowder is a delicious, creamy soup filled with shrimp, scallops and fish. Cook onion in butter until tender. Add flour, Old Bay seasoning and thyme and cook 2-3 minutes. Add carrot, celery, potato, corn, broth and wine & bring to a boil. Reduce heat and simmer 10 minutes.

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