SCALLOP AND MUSHROOM CHOWDER
Steps:
- 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.
CHOPPED MUSHROOM STEMS AND SCALLOP CHOWDER
Here's what to do with all of those mushroom stems left over when you make a dish that uses only the mushroom caps. Chop the stems medium fine. Not too big but not finely minced either. You can make this with chopped whole mushrooms too.
Provided by Kathy228
Categories Chowders
Time 25m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 14
Steps:
- In a deep saucepan, gently sauté the garlic in the butter and olive oil until fragrant.
- Slice the green onions and tops diagonally into 1-inch pieces and add to the pan. Sauté until the onion greens are wilted.
- Add the mushrooms and fry on medium heat about 8 minutes.
- Add the tarragon and simmer a minute.
- Add the water, salt, pepper, chicken soup granules and milk. Simmer on high heat. Never allow soup to boil.
- Add the O'Brien potatoes and half n half. Bring back to a good simmer and cook until the potatoes are soft, about 8 minutes.
- Taste to adjust seasonings.
- Add the sliced scallops and stir gently.
- HEAT on low about 4 minutes. Or turn off heat and allow the scallops to cook in the hot soup broth.
- Ladle into bowls and serve with a crusty bread and a green salad.
Nutrition Facts : Calories 302.9, Fat 18.2, SaturatedFat 9.6, Cholesterol 54.8, Sodium 652.7, Carbohydrate 24.6, Fiber 0.4, Sugar 0.4, Protein 11.6
SCALLOP, LEEK, AND MUSHROOM CHOWDER
A rich seafood chowder made with milk instead of cream plus mushrooms, garlic, leeks, and a dash of sherry.
Provided by Bekkah
Categories Soups, Stews and Chili Recipes Chowders
Time 45m
Yield 6
Number Of Ingredients 16
Steps:
- Place potato into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until soft, about 5 minutes. Drain.
- Heat oil in a large skillet over medium heat. Add leeks and shallot and cook, stirring frequently, until soft, 3 to 5 minutes. Add garlic and stir until fragrant, about 1 minute. Add mushrooms and thyme and cook until mushrooms are soft but not browned, another 3 to 5 minutes. Add 1/2 sherry and stir until reduced by about half, about 5 minutes more.
- Melt butter in a large soup pot over medium heat. Add flour and stir to create a paste. Slowly whisk vegetable stock into the flour mixture until fully incorporated and smooth. Add milk and stir to mix fully. Transfer mushroom mixture from the skillet to the soup pot, being sure to scrape all of the glaze from the skillet as well. Add ginger, salt, and pepper to taste, keeping it mild for now. Add an additional dash or 2 of sherry to the soup, if desired.
- Bring soup to a boil, about 5 minutes. Add scallops and boil for 3 minutes; test one to be sure they are cooked before serving. Stir in cooked potatoes and season with additional salt, pepper, and cayenne pepper as desired.
Nutrition Facts : Calories 400.5 calories, Carbohydrate 37.1 g, Cholesterol 75.8 mg, Fat 16 g, Fiber 2.8 g, Protein 26.7 g, SaturatedFat 7.1 g, Sodium 619.7 mg, Sugar 8.7 g
SCALLOP AND MUSHROOM CHOWDER
Get this all-star, easy-to-follow Scallop and Mushroom Chowder recipe from Sandra Lee
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- 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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