FRESH SCOLLOPS RECIPES

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CHEF JOHN'S BAY SCALLOP CHOWDER | ALLRECIPES



Chef John's Bay Scallop Chowder | Allrecipes image

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     Soups, Stews and Chili Recipes    Chowders

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 16

2 teaspoons olive oil
2 slices bacon, cut into small pieces
½ yellow onion, diced
1 rib celery, diced
2 cloves garlic, minced
1 (8 ounce) bottle clam juice
1 cup low-sodium chicken broth
1 cup cubed Yukon Gold potatoes
1 pinch cayenne pepper, or to taste
freshly ground black pepper to taste
½ cup heavy whipping cream
1 red Fresno chile pepper, diced
1 teaspoon lemon zest
salt to taste
1 pound bay scallops
1 tablespoon chopped fresh tarragon

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

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From costisfreshseafood.com.au
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26/02/2019 · If I add scollops should I cook the before or will the cook in the mixture while in the oven . Reply. Amanda Formaro says. April 13, 2021 at 1:00 pm. I’m guessing you may want to add the smaller bay scallops (vs the larger sea scallops)? Bay scallops only take a few minutes to cook and when over-cooked, they will become chewy and rubbery. Definitely don’t precook – and even adding them ...
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