Scallop Chowder

    Scallop Chowder


    77 people made this

    About this recipe: This is a creamy soup featuring scallops. Perfect as a starter. The soup is flavoured with white wine, mushrooms and spring onion, then topped with grated Gruyere cheese.

    Serves: 4 

    • 450g scallops, rinsed and drained
    • 2 tablespoons butter
    • 1 bunch spring onion, minced
    • 120g fresh mushrooms, sliced
    • 2 tablespoons plain flour
    • 250ml milk
    • 125ml dry white wine
    • 1 teaspoon salt
    • 1 pinch ground white pepper
    • 60g grated Gruyere cheese
    • 2 tablespoons chopped fresh parsley

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Wash and drain scallops. If scallops are large, cut in half. In a saucepan, melt butter over medium-low heat. Saute onions and mushrooms until tender.
    2. Stir in flour. Pour in milk and stir over medium heat until thickened and bubbly. Add wine, scallops, salt and pepper. Cook over medium heat until thickened. Serve topped with cheese and parsley.

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    - Rated on - 08 Oct 2016

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