CHEF JOHN'S BAY SCALLOP CHOWDER | ALLRECIPES
Every once in a while I make a dish that no matter how great it tastes, I just can't get past how it looks, and that was the case with this very easy, incredibly delicious scallop chowder. If you do make it, and want a thicker, more traditional chowder base, simply mash some of your potatoes into the mixture.
Provided by Chef John
Categories Chowder
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir until fat renders and bacon is slightly browned, 3 to 5 minutes. Add onion to bacon; cook and stir until soft and translucent, 3 to 5 minutes. Stir celery and garlic into onion mixture, cook until fragrant, 1 minute.
- Pour clam juice, chicken broth, potato, cayenne pepper, and black pepper into bacon mixture; bring to a simmer, reduce heat to medium low, and cook until potatoes are almost tender, 12 to 15 minutes. Stir cream and chile pepper into potato mixture; bring to a simmer and cook until potatoes are completely tender and chowder flavors combine, about 5 minutes. Season with lemon zest and salt.
- Stir scallops into chowder and cook over medium heat until scallops are tender and white, 1 to 3 minutes. Remove from heat; stir in tarragon.
Nutrition Facts : Calories 300.2 calories, CarbohydrateContent 17.2 g, CholesterolContent 96.6 mg, FatContent 11.1 g, FiberContent 1.6 g, ProteinContent 32.9 g, SaturatedFatContent 4.5 g, SodiumContent 642.2 mg, SugarContent 1.8 g
SCALLOPS PROVENCAL RECIPE | INA GARTEN | FOOD NETWORK
Provided by Ina Garten
Categories main-dish
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 3 servings
Number Of Ingredients 9
Steps:
- If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
- In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.
Nutrition Facts : Calories 349 calorie, FatContent 17 grams, SaturatedFatContent 10 grams, CholesterolContent 91 milligrams, SodiumContent 381 milligrams, CarbohydrateContent 17 grams, FiberContent 0.5 grams, ProteinContent 28 grams, SugarContent 1 grams
More about "best bay scallop recipes recipes"
SCALLOPS PROVENCAL RECIPE | INA GARTEN | FOOD NETWORK
Reviews 4.7
Total Time 15 minutes
Category main-dish
Cuisine french
Calories 349 calorie per serving
- In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.
SCALLOPS PROVENCAL RECIPE | INA GARTEN | FOOD NETWORK
Reviews 4.7
Total Time 15 minutes
Category main-dish
Cuisine french
Calories 349 calorie per serving
- In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.
OUR BEST SPAGHETTI RECIPES | ALLRECIPES
From allrecipes.com
10 BEST SEA SCALLOPS AND SHRIMP RECIPES | YUMMLY
From yummly.com
CHEF JOHN'S BAY SCALLOP CHOWDER | ALLRECIPES
From allrecipes.com
OUR BEST SPAGHETTI RECIPES | ALLRECIPES
From allrecipes.com
10 BEST SEA SCALLOPS AND SHRIMP RECIPES | YUMMLY
From yummly.com
SCALLOP GRATIN - EASY COMFORT FOOD RECIPES
From dinnerthendessert.com
OUR 87 BEST BASIL RECIPES, BECAUSE YOU CAN ... - EPICURIOUS
From epicurious.com
SEARED SCALLOP PASTA WITH CREAMY BACON SAUCE - SPRINKL…
From sprinklesandsprouts.com