Recipe courtesy of The Mooring Seafood Kitchen and Bar

Scallop Chowder

  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 30 min
  • Cook: 1 hr
  • Yield: 12 servings
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Ingredients

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

Directions

  1. In heavy-bottomed stockpot large enough to hold entire recipe, melt butter over medium flame.
  2. 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.
  3. 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.

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