Scallop and Mushroom Chowder. Sandra Lee
Semi-Homemade with Sandra Lee
Recipe courtesy of Sandra Lee

Scallop and Mushroom Chowder

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  • Level: Easy
  • Total: 28 min
  • Prep: 7 min
  • Cook: 21 min
  • Yield: 4 servings



  1. 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.
  2. Melt remaining 2 tablespoons of butter in pan. Saute mushrooms and celery for 5 minutes.
  3. 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.