Scallop and Mushroom Chowder

Save Recipe
  • Level: Easy
  • Total: 28 min
  • Prep: 7 min
  • Cook: 21 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  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.
30m Easy 100%
CLASS
Michael Anthony

Clam Chowder

33m Intermediate 94%
CLASS
12m Easy 94%
CLASS
32m Easy 95%
CLASS

Anne Burrell

Corn Chowder

34m Easy 97%
CLASS
Amanda Freitag

Seared Scallops

13m Easy 99%
CLASS
Jordan Andino

Scallop Risotto

14m Easy 98%
CLASS