Recipe courtesy of Sandra Lee
Episode: Wine Not
Scallop and Mushroom Chowder
Total:
28 min
Active:
7 min
Yield:
4 servings
Level:
Easy
Total:
28 min
Active:
7 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

In medium pot, over medium-high heat, melt 2 tablespoons butter. Dredge scallops in flour. Shake off excess and saute in butter for 3 minutes, or until opaque and starting to color. Use a slotted spoon to remove scallops from pan and set aside.

Melt remaining 2 tablespoons of butter in pan. Saute mushrooms and celery for 5 minutes.

Stir in wine, potato soup, clam juice and seafood seasoning. Bring to boil, reduce heat and simmer for 10 minutes. Stir in scallops with any accumulated juice and simmer for 3 minutes.

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