Scallop and Mushroom Chowder

Name: Scallop and Mushroom Chowder
Prep time: 28 min
Cook time: 28 min
Total time: 28 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams bay scallops, rinsed and patted dry; 4 Tbsps butter, divided use; 1 rib celery, finely chopped; 227 grams clam juice; 283 grams condensed cream of potato soup (recommended: Campbells); 31 grams all-purpose flour; 227 grams package sliced mushrooms; 227 grams package sliced mushrooms; 1 teaspoon seafood seasoning; 60 milliliters white wine, preferably Chardonnay

Scallop and Mushroom Chowder might be just the hor d'oeuvre you are searching for. This recipe serves 4. One portion of this dish contains about 11g of protein, 13g of fat, and a total of 265 calories. This recipe covers 11% of your daily requirements of vitamins and minerals. If you have bay scallops, butter, condensed cream of potato soup, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 28 minutes. It is a good option if you're following a pescatarian diet.

Instructions

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.

Ingredients you will need

Scallops

Butter

All Purpose Flour

Shake

Equipment you will use

Slotted Spoon

Frying Pan

Pot

Melt remaining 2 tablespoons of butter in pan.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Saute mushrooms and celery for 5 minutes.

Ingredients you will need

Mushrooms

Celery

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.

Ingredients you will need

Seafood Seasoning

Potato Soup

Clam Juice

Scallops

Juice

Wine

Equipment

Slotted Spoon

Frying Pan

Pot

Ingredients

Servings:

227grams

bay scallops, rinsed and patted dry 4Tbsps

butter, divided use 1rib

celery, finely chopped 227grams

clam juice 283grams

condensed cream of potato soup (recommended: Campbell's)31grams

all-purpose flour 227grams

package sliced mushrooms 227grams

package sliced mushrooms 1teaspoon

seafood seasoning 60milliliters

white wine, preferably Chardonnay

Recommended wine: Pinot Noir, Chardonnay, Chenin Blanc

Scallops works really well with Pinot Noir, Chardonnay, and Chenin Blanc. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Williams Selyem Russian River Valley Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 110 dollars per bottle.

Williams Selyem Russian River Valley Pinot Noir

Red cherry, strawberry confiture, and faded rose petal aromas seem to sing in the top registers in this alluring offering. Hints of beet root, dried herbs and wood spices offer some bass notes to complete this wonderful orchestral suite. With air, the aromas intensify with notes of Morello cherry. The palate is very dense on entry with a strong streak of minerality through to the finish. The tannins are extremely fine grained and reminiscent of Ceylon tea. The 2015 Russian River Valley Pinot Noir is a classic, and highlights the elegance and power of a truly great growing region.The Pinot Noir for this blend was sourced primarily from our Drake Estate Vineyard, and the Williams Selyem Estate Vineyard.