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Featured Recipe
Creamy Scallop Chowder

Creamy Scallop Chowder

By: Shirley

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

  • Prep Time:

    10 1
  •  

  • Cook Time:

    20 1
  •  

  • Ready In:

    30 1
 
 

Servings 4  | Original Recipe Yield: 4 servings

 
Ingredients
  • 1 lb. scallops, rinsed and drained
  • 2 tablespoons butter
  • 1 bunch green onion, minced
  • 4 oz. fresh mushrooms, sliced
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1/2 cup dry white wine
  • 1 teaspoon salt
  • 1 pinch ground white pepper
  • 1/2 cup shredded Swiss cheese
  • 2 tablespoons chopped fresh parsley
 
Directions
  1. 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.
  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 Swiss cheese and parsley.
 
Nutritional Information

Amount Per Serving calories = 298 cal|total fat = 12.2 g|saturated fat = 7 g|cholesterol = 80 mg|sodium = 921 mg|carbohydrates = 12.8 g|fiber = 2 g|protein = 28.7 g

 
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