Creamy Tofu Scallop Cucumber And Dill Chowder Recipes

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CREAMY SCALLOP CHOWDER



Creamy Scallop Chowder image

A wonderful soup featuring white wine, onions and tender scallops. You may use either ocean or bay scallops.

Provided by Shirley

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 30m

Yield 4

Number Of Ingredients 11

1 pound scallops, rinsed and drained
2 tablespoons butter
1 bunch green onion, minced
4 ounces fresh mushrooms, sliced
2 tablespoons all-purpose flour
1 cup milk
½ cup dry white wine
1 teaspoon salt
1 pinch ground white pepper
½ cup shredded Swiss cheese
2 tablespoons chopped fresh parsley

Steps:

  • Wash and drain scallops. If scallops are large, cut in half. In a small stock pot, melt butter over medium-low heat. Saute onions and mushrooms until tender.
  • 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 Swiss cheese and parsley.

Nutrition Facts : Calories 297.6 calories, Carbohydrate 12.8 g, Cholesterol 79.5 mg, Fat 12.2 g, Fiber 2 g, Protein 28.6 g, SaturatedFat 7 g, Sodium 920.8 mg, Sugar 5.1 g

SCALLOP CHOWDER



Scallop Chowder image

This is a rich, traditional chowder recipe using tender and creamy bay scallops in place of clams. From Linda Larsen,Your Guide to Busy Cooks, on ABOUT.COM/busy cooks

Provided by Nana Lee

Categories     Chowders

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

2 slices bacon, chopped
12 ounces bay scallops, thawed if frozen
1 onion, chopped
1 cup diced peeled potato
1/4 cup chopped celery
1 cup fish stock or 1 cup chicken stock
1/4 cup flour
1/8 teaspoon white pepper
1/4 teaspoon dried marjoram
2 1/2 cups milk
12 ounces corn, drained

Steps:

  • In large stockpot, cook bacon until crisp; remove from pan, drain on paper towels, crumble, and set aside.
  • In drippings, place scallops and cook for 3-4 minutes until opaque (8-9 minutes for sea scallops).
  • Remove scallops from pot and set aside.
  • In drippings in pot, add onion, potatoes and celery and cook for 3-4 minutes.
  • Add fish stock and bring to a boil; reduce heat, cover, and simmer for 8-10 minutes until potatoes are tender.
  • In medium bowl, combine flour, marjoram, pepper, and milk and mix with wire whisk until blended.
  • Add to pot along with drained corn and bring to a simmer.
  • Cook over medium heat for 12 minutes, stirring often, until soup has thickened and vegetables are tender.
  • Add cooked scallops and simmer for 3-4 minutes until scallops are thoroughly heated.

CHEF JOHN'S BAY SCALLOP CHOWDER



Chef John's Bay Scallop Chowder 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

Time 45m

Yield 4

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, Carbohydrate 17.2 g, Cholesterol 96.6 mg, Fat 11.1 g, Fiber 1.6 g, Protein 32.9 g, SaturatedFat 4.5 g, Sodium 642.2 mg, Sugar 1.8 g

CREAMY TOFU, SCALLOP, CUCUMBER, AND DILL CHOWDER



Creamy Tofu, Scallop, Cucumber, and Dill Chowder image

Categories     Soup/Stew     Blender     Shellfish     Quick & Easy     Scallop     Tofu     Cucumber     Dill     Gourmet

Yield Makes about 3 cups, serving 2

Number Of Ingredients 9

3/4 cup chopped onion
1 tablespoon olive oil
1 teaspoon all-purpose flour
1 cup chicken broth
1 cup peeled, seeded, and chopped cucumber
3/4 cup drained soft or silken tofu
2 teaspoons fresh lemon juice
1/2 pound bay scallops, rinsed well
2 tablespoons minced fresh dill

Steps:

  • In a saucepan cook the onion in the oil over moderately low heat, stirring occasionally, until it is softened, add the flour, and cook the mixture, stirring, for 1 minute. Stir in the broth, bring the mixture to a boil, stirring, and add the cucumber. Bring the mixture to a blender, and purée it with the tofu and the lemon juice until the mixture is smooth. Bring the remaining broth mixture in the pan to a boil, add the scallops, and simmer them, stirring, for 3 minutes, or until they are just firm. Reduce the heat to moderately low, stir in the tofu mixture, the dill, and salt and pepper to taste, and heat the chowder, stirring, until it is hot, but do not let it boil.

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