Scallop Chowder

Name: Scallop Chowder
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoon freshly ground black pepper, divided; 2 teaspoons butter; 59 milliliters chopped celery; 591 milliliters clam juice; 28 grams 1/4 cup all-purpose flour (about; 59 milliliters chopped fresh chives; 2 teaspoons chopped fresh thyme; 1 teaspoon minced garlic; 355 milliliters half-and-half; 1 teaspoons kosher salt, divided; 591 milliliters 2% reduced-fat milk; 355 milliliters chopped onion (about 1 medium); 1 Tbsp Pernod (licorice-flavored liqueur); 680 grams sea scallops, cut into 1-inch chunks; 1 liters (1/2-inch) cubed peeled Yukon gold or red potato (about 1 1/2 pounds)

You can never have too many soup recipes, so give Scallop Chowder a try. This pescatarian recipe serves 8. One serving contains 217 calories, 7g of protein, and 8g of fat. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up half-and-half, flour, celery, and a few other things to make it today.

Instructions

Melt 2 teaspoons butter in a Dutch oven coated with cooking spray over medium-high heat.

Ingredients you will need

Cooking Spray

Butter

Equipment you will use

Dutch Oven

Add chopped onion and celery; saut for 5 minutes or until tender.

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Celery

Onion

Add 1 teaspoon garlic, and saut for 1 minute.

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Garlic

Add potato, 1 teaspoon salt, and 3/4 teaspoon pepper; cook for 2 minutes. Lightly spoon flour into a dry measuring cup; level with a knife.

Ingredients you will need

Pepper

Potato

All Purpose Flour

Salt

Equipment you will use

Measuring Cup

Knife

Sprinkle flour over potato mixture, and cook for 1 minute, stirring frequently.

Ingredients you will need

Potato

All Purpose Flour

Add clam juice and milk; bring to a boil, stirring constantly. Cover, reduce heat, and simmer 20 minutes or until potato is tender. Partially mash potato using a potato masher. Stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, Pernod, and thyme; simmer 10 minutes.

Ingredients you will need

Clam Juice

Pepper

Pernod

Potato

Thyme

Milk

Salt

Equipment you will use

Potato Masher

Add scallops and half-and-half; cook 5 minutes or until scallops are done.

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Scallops

Sprinkle with chives.

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Chives

Wine note: With its splash of licorice-laced Pernod, this chowder is reminiscent of bouillabaisse. And that makes the classic Provenal pairing, ros wine, ideal; the 2006 vintage is arriving now. These fruity, affordable pink wines boast bright acidity and little tannin, which allows the subtle, sweet scallops to shine. Domaine de Fonsainte Gris de Gris ($1

Ingredients you will need

Chowder

Scallops

Pernod

Wine

from Corbires is vibrant, fresh, floral, and bone dry. --Jeffery Lindenmuth

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Bone

Equipment

Ingredients

Servings:

1teaspoon

freshly ground black pepper, divided 2teaspoons

butter 59milliliters

chopped celery 591milliliters

clam juice 28grams

1/4 cup all-purpose flour (about 59milliliters

chopped fresh chives 2teaspoons

chopped fresh thyme 1teaspoon

minced garlic 355milliliters

half-and-half 1teaspoons

kosher salt, divided 591milliliters

2% reduced-fat milk 355milliliters

chopped onion (about 1 medium)1Tbsp

Pernod (licorice-flavored liqueur)680grams

sea scallops, cut into 1-inch chunks 1liters

(1/2-inch) cubed peeled Yukon gold or red potato (about 1 1/2 pounds)

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 Trentadue La Storia Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.