Scallop Chowder

    Scallop Chowder

    (85)
    11saves
    40min


    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.

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (85)

    Reviews in English (85)

    0

    - Rated on  -  08 Oct 2016

    by
    36

    I melted the cheese right into the soup and used more milk than was called for and it was fantastic! The second time around, I threw in three cubed potatoes and a bag of frozen corn.....and it was even better! This is a fun soup to play around with ~ doubt you can ruin it.  -  06 Feb 2005  (Review from Allrecipes US | Canada)

    by
    33

    This was a wonderfully tasty chowder! I, too, added a few extra ingredients. In addition to the green onions and mushrooms, I sauteed some shallots, 1 clove minced garlic, and diced celery too. I added a bit of dill, paprika, and a couple pinches of Old Bay seasoning. Also threw in a handful of chopped, fresh parsley. I used 2% milk, a 1/2 C of half&half, and another half C of chicken broth, in addition to the white wine. (had to use some vermouth, cuz it's all I had handy). The end result was great, and warmed up our chilly Texas night! Thanks for a delicious recipe Shirley!  -  15 Nov 2005  (Review from Allrecipes US | Canada)

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