Chopped Mushroom Stems And Scallop Chowder Recipes

CHOPPED MUSHROOM STEMS AND SCALLOP CHOWDER

Steps:

• In a deep saucepan, gently sauté the garlic in the butter and olive oil until fragrant.
• Slice the green onions and tops diagonally into 1-inch pieces and add to the pan. Sauté until the onion greens are wilted.
• Add the mushrooms and fry on medium heat about 8 minutes.
• Add the tarragon and simmer a minute.
• Add the water, salt, pepper, chicken soup granules and milk. Simmer on high heat. Never allow soup to boil.
• Add the O'Brien potatoes and half n half. Bring back to a good simmer and cook until the potatoes are soft, about 8 minutes.
• Taste to adjust seasonings.
• Add the sliced scallops and stir gently.
• HEAT on low about 4 minutes. Or turn off heat and allow the scallops to cook in the hot soup broth.
• Ladle into bowls and serve with a crusty bread and a green salad.

SCALLOP AND MUSHROOM CHOWDER

Steps:

• In medium pot, over medium-high heat, melt 2 tablespoons butter. Dredge scallops in flour. Shake off excess and saute in butter for 3 minutes, or until opaque and starting to color. Use a slotted spoon to remove scallops from pan and set aside.
• Melt remaining 2 tablespoons of butter in pan. Saute mushrooms and celery for 5 minutes.
• Stir in wine, potato soup, clam juice and seafood seasoning. Bring to boil, reduce heat and simmer for 10 minutes. Stir in scallops with any accumulated juice and simmer for 3 minutes.

IRISH SCALLOP CHOWDER

Steps:

• Melt butter in a large saucepan over medium heat. Add scallops and cook, in batches, for 5 minutes, until just opaque. Remove from pan and set aside.
• Add the bacon to the pan and cook 3-4 minutes, until it starts to brown.
• Add the onion, celery, carrots and potatoes. Season with salt and pepper, cover and cook over medium-low heat, stirring occasionally, until vegetables start to soften.
• Add thyme and 2 tablespoons of the parsley to the vegetables. Pour in broth and cover. Bring to a boil. Reduce heat and simmer 15 minutes.
• Remove thyme sprigs; discard. Lightly crush some of the vegetables with the back of a wooden spoon. This will help thicken the liquid. Pour in the scalded milk.
• Add the scallops and mixed cooked seafood to the pan. Cook until heated through but do not let mixture boil.
• Check seasonings, and add lemon juice.
• Ladle into warm bowls and sprinkle with remaining parsley.

SCALLOP CHOWDER

Steps:

• In a large stockpot,over low heat,melt butter.
• Add onions and saute until translucent (approximately 5-10 minutes).
• Add potatoes; cook another 2 minutes.
• Add scallops; cook while stirring another 2 minutes.
• Add cream and bring the heat up until it starts to just simmer; let simmer 30 minutes,stirring often.
• Add Pernod,thyme,salt& pepper to taste; simmer another 10 minutes.
• Let soup rest,off the heat,for 30 minutes (or let chill).
• Reheat gently,if needed, until warmed through (do not boil).
• Ladle into 8 mugs and garnish with the chives.

ARTICHOKE AND SCALLOP CHOWDER

Steps:

• Melt the butter and olive together in a large, heavy pot.
• Add the chopped onion and garlic and sauté until onion is transparent, about 5 minutes.
• Add the lemon juice and simmer until the liquid has been evaporated.
• Add the clam juice or broth, heavy cream, diced artichokes, and the scallops, and simmer for 4 minutes (do not let boil!).
• Season with salt, white pepper, cayenne, and nutmeg to taste, then ladle the chowder into 6 serving bowls.
• Garnish with the minced chives and serve immediately.

INSTANT POT SCALLOP CHOWDER

Steps:

• Fry bacon on saute'.
• Move to plate.
• melt butter in pot.
• Add celery and onion, cook until soft.
• Pour in clam juice, broth, wine.
• deglaze.
• Add potatoes, thyme, bay leaves.
• Secure and lock lid. High pressure for 7 min.
• Hit cancel, quick release.
• Open lid. Stir and turn to sauce' setting.
• Crumble in bacon and add scallops, cream, chives, parsley.
• Cook for 2min while stirring constantly.
• pick out bay leaves and serve.

HEARTY SCALLOP CHOWDER

Steps:

• Put first 10 ingredients into large saucepan. Simmer, stirring often, to dissolve bouillon cubes and cook vegetables. Remove bay leaf. Cool a bit and run mixture through blender. Set aside in saucepan.
• Combine butter and mushrooms in frying pan. Sauté until mushrooms are beginning to brown.
• Add scallops and wine. Cover and steam fry about 1 minutes, stirring 2 or 3 times. Add to pureed vegetables.
• Stir in cream. Heat but don't boil. Garnish with parsley or chives and little fish crackers if you wish. Makes about 6 cups chowder.
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