Time 50m Yield 4 serving(s) Number Of Ingredients 11 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.
Time 45m Yield 4 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.
Time 50m Yield 4 Number Of Ingredients 11 Steps:
Gather the ingredients. In a large stockpot, cook the bacon until crisp; remove from the pan, drain on paper towels, crumble, and set aside. In the drippings, place the scallops and cook for 3 to 4 minutes (8 to 9 minutes for sea scallops) until opaque. Remove the scallops from the pot and set aside. In the drippings in the pot, add the onion, potatoes, and celery and cook for 3 to 4 minutes. Add the fish stock and bring to a boil; reduce the heat, cover, and simmer for 8 to 10 minutes, until the potatoes are tender. In a medium bowl, combine the flour, marjoram, pepper, and milk and mix with wire whisk until blended. Add to the pot along with the drained corn and bring to a simmer. Cook over medium heat for 12 minutes, stirring often until the soup has thickened and the vegetables are tender. Add the cooked scallops and simmer for 3 to 4 minutes until the scallops are thoroughly heated. Ladle into bowls and sprinkle the cooked bacon on top. Serve and enjoy.
Time 28m Yield 4 servings Number Of Ingredients 9 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.
Time 45m Yield 9 servings (about 2 quarts). Number Of Ingredients 8 Steps:
In a large saucepan, saute the onion, carrots and celery in butter until tender. Stir in potato soup and two cans of undrained clams. Drain and discard juice from remaining can of clams; add clams to soup. , Combine cornstarch and a 1 cup of cream until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir in the remaining cream; heat through.
Time 30m Yield 4 Number Of Ingredients 11 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.
Yield Makes about 3 cups, serving 2 Number Of Ingredients 9 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.
Time 45m Yield 3 cups, 2 serving(s) Number Of Ingredients 9 Steps:
Cook the onion in the oil over moderately low heat, stirring occasionally, until softened. Add flour and cook for one minute. Add half the chicken broth, bring to a boil and add the cucumber. Puree with tofu and lemon juice in a blender or with a stick blender. Place the rest of the broth in another pot and heat to a simmer and add the scallops for 3 minutes. Add all the contents together with the dill. Add salt/pepper (white preferred) to taste. Heat without boiling the chowder and serve.
