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); 59 milliliters all-purpose flour; 227 grams package sliced mushrooms; 1 teaspoon seafood seasoning; 59 milliliters white wine, preferably Chardonnay

Need a pescatarian soup? Scallop and Mushroom Chowder could be a great recipe to try. This recipe serves 4. One portion of this dish contains roughly 11g of protein, 13g of fat, and a total of 265 calories. This recipe covers 11% of your daily requirements of vitamins and minerals. A mixture of condensed cream of potato soup, butter, wine, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 28 minutes.

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)59milliliters

all-purpose flour 227grams

package sliced mushrooms 1teaspoon

seafood seasoning 59milliliters

white wine, preferably Chardonnay

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops works really well with Chardonnay, Chenin Blanc, and Pinot Noir. 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 Laguna Winery Russian River Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.