Scallop Chowder

Name: Scallop Chowder
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 28 grams sliced bacon (about 2 slices), chopped; 1 medium carrot, cut into 1/3-inch dice (1/2 cup); 1 large rib large celery rib, cut into 1/3-inch dice (1/2 cup); 794 grams 1/2 cups bottled clam juice; 2 Tbsps dry white wine; 355 milliliters large leeks (white and pale green parts only), finely chopped; 4 servings Accompaniment: herbed oyster crackers; 340 grams large russet (baking) potato; 0 teaspoons salt, or to taste; 340 grams sea scallops, tough muscle removed from side of each if necessary and scallops cut into 1/3-inch dice; 1 sprig (6-inch) fresh thyme; 1 Tbsp unsalted butter; 0 teaspoons white pepper; 118 milliliters whole milk

You can never have too many soup recipes, so give Scallop Chowder a try. This recipe serves 4. One portion of this dish contains about 6g of protein, 7g of fat, and a total of 275 calories. Head to the store and pick up salt, accompaniment: herbed oyster crackers, pepper, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Wash leeks well in a bowl of cold water, then lift out and drain well. Cook half of leeks in butter in a 3-quart heavy saucepan over low heat, covered, stirring occasionally, until very soft, about 10 minutes.

Ingredients you will need

Butter

Leek

Water

Equipment you will use

Sauce Pan

Bowl

While leeks are cooking, peel potato and cut into 1/3-inch dice.

Ingredients you will need

Potato

Leek

Add wine, thyme sprig, and white pepper to leeks and boil until most of liquid is evaporated, about 1 minute.

Ingredients you will need

White Pepper

Leek

Thyme

Wine

Add 1/3 cup potato (reserve remaining diced potato in a bowl of cold water), 1/2 cup scallops, and clam juice, then simmer, uncovered, until potato is tender, about 15 minutes.

Ingredients you will need

Clam Juice

Scallops

Potato

Water

Equipment you will use

Bowl

Drain remaining potatoes in a colander and cook with carrot, celery, and remaining leeks in a 1-quart saucepan of until just tender, about 5 minutes, then drain.

Ingredients you will need

Potato

Carrot

Celery

Leek

Equipment you will use

Colander

Sauce Pan

Cook bacon in a skillet over moderate heat, stirring occasionally, until crisp, about 3 minutes, and transfer to paper towels to drain.

Ingredients you will need

Bacon

Equipment you will use

Paper Towels

Frying Pan

Remove and discard thyme sprig and purée soup in 2 batches in a blender until very smooth (use caution when blending hot liquids), then transfer to a bowl. Return soup to cleaned saucepan, then add vegetable mixture, remaining scallops, milk, and salt and cook over moderate heat (do not let boil), stirring, until scallops are just cooked through, about 2 minutes.

Ingredients you will need

Vegetable

Scallops

Thyme

Milk

Salt

Soup

Equipment you will use

Sauce Pan

Blender

Bowl

Serve sprinkled with bacon.

Ingredients you will need

Bacon

Each serving (not including crackers) contains about 229 calories and 6 grams fat.

Ingredients you will need

Crackers

Gourmet

Equipment

Ingredients

Servings:

28grams

sliced bacon (about 2 slices), chopped 1medium

carrot, cut into 1/3-inch dice (1/2 cup)1large rib

large celery rib, cut into 1/3-inch dice (1/2 cup)794grams

1/2 cups bottled clam juice 2Tbsps

dry white wine 355milliliters

large leeks (white and pale green parts only), finely chopped 4servings

Accompaniment: herbed oyster crackers 340grams

large russet (baking) potato 0teaspoons

salt, or to taste 340grams

sea scallops, tough muscle removed from side of each if necessary and scallops cut into 1/3-inch dice 1sprig

(6-inch) fresh thyme 1Tbsp

unsalted butter 0teaspoons

white pepper 118milliliters

whole milk

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are my top picks for Scallops. 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 Chateau Ste. Michelle Indian Wells Chardonnay Wine with a 5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.