Best Irish Scallop Chowder Recipes

IRISH SCALLOP CHOWDER

Irish Scallop Chowder image

A hearty chowder, good served with hot soda bread. Be careful not to overcook the scallops, as they can turn rubbery. Sea scallops are large. If all you can find is the smaller bay scallops, do not quarter them, but leave whole. For the mixed seafood, use shrimp, mussels, calamari rings, etc.

Provided by Outta Here

Categories Chowders

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

3 1/2 tablespoons unsalted butter
9 ounces sea scallops, quartered
4 slices bacon, chopped
1 large onion, peeled and chopped
2 stalks celery, diced
2 carrots, peeled and diced
3 medium russet potatoes, peeled and diced (or use Yukon Gold)
2 sprigs fresh thyme
3 tablespoons fresh Italian parsley, chopped
2 cups chicken broth (or vegetable broth)
2 cups whole milk, scalded
9 ounces seafood, cooked (see recipe description)
1 tablespoon fresh lemon juice
salt and pepper, to taste

Steps:

Melt butter in a large saucepan over medium heat. Add scallops and cook, in batches, for 5 minutes, until just opaque. Remove from pan and set aside.
Add the bacon to the pan and cook 3-4 minutes, until it starts to brown.
Add the onion, celery, carrots and potatoes. Season with salt and pepper, cover and cook over medium-low heat, stirring occasionally, until vegetables start to soften.
Add thyme and 2 tablespoons of the parsley to the vegetables. Pour in broth and cover. Bring to a boil. Reduce heat and simmer 15 minutes.
Remove thyme sprigs; discard. Lightly crush some of the vegetables with the back of a wooden spoon. This will help thicken the liquid. Pour in the scalded milk.
Add the scallops and mixed cooked seafood to the pan. Cook until heated through but do not let mixture boil.
Check seasonings, and add lemon juice.
Ladle into warm bowls and sprinkle with remaining parsley.

Nutrition Facts : Calories 279.7, Fat 12.7, SaturatedFat 6.8, Cholesterol 39.9, Sodium 530.4, Carbohydrate 29.2, Fiber 3.6, Sugar 7.5, Protein 12.8

IRISH SCALLOP CHOWDER

Irish Scallop Chowder image

A hearty chowder, good served with hot soda bread. Be careful not to overcook the scallops, as they can turn rubbery. Sea scallops are large. If all you can find is the smaller bay scallops, do not quarter them, but leave whole.

Provided by Mikekey *

Categories Chowders

Time 1h15m

Number Of Ingredients 14

Ingredients

3 1/2 Tbsp unsalted butter
9 oz sea scallpos, quartered
4 slice streaky bacon, chopped
1 large yellow onion, peeled and chopped
2 stalk(s) celery, diced
2 carrots, peeled and diced
3 medium russet potatoes, peeled and diced (1 pound)
2 sprig(s) fresh thyme
3 Tbsp italian parsley, chopped
2 c chicken or vegetable broth
2 c whole milk
9 oz mixed seafood, cooked (see note)
1 Tbsp fresh lemon juice
salt and pepper, to taste

Steps:

1. Melt butter in a large saucepan over medium heat. Add scallops and cook, in batches, for 5 minutes, until just opaque. Remove from pan and set aside.
2. Add the bacon to the pan and cook 3-4 minutes, until it starts to brown.
3. Add the onion, celery, carrots and potatoes. Season with salt and pepper, cover and cook over medium-low heat, stirring occasionally, until vegetables start to soften.
4. Add thyme and 2 tablespoons of the parsley to the vegetables. Pour in broth and cover. Bring to a boil. Reduce heat and simmer 15 minutes.
5. Remove thyme sprigs; discard. Lightly crush some of the vegetables with the back of a wooden spoon. This will help thicken the liquid. Pour in the scalded milk.
6. NOTE: For the mixed seafood, use shrimp, mussels, calamari rings, etc. Add the scallops and mixed cooked seafood to the pan. Cook until heated through but do not let mixture boil.
7. Check seasonings, and add lemon juice. Ladle into warm bowls and sprinkle with remaining parsley.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#time-to-make #course #main-ingredient #cuisine #preparation #soups-stews #potatoes #seafood #vegetables #european #irish #chowders #scallops #shellfish #carrots #4-hours-or-less