Scallop and Mushroom Chowder
Tried a new recipe tonight. It’s a slightly modified version of Sandra Lee’s Scallop and Mushroom Chowder
The main difference is that I have removed the celery as I really dislike the taste and consistency of cooked celery and upped the seafood seasoning to 2 teaspoons to make up the celery flavor. I also add a splash of heavy cream just to make it a creamier chowder
4 tablespoons butter, divided use
1/2 pound bay scallops, rinsed and patted dry
1/4 cup all-purpose flour
1 (8-ounce) package sliced mushrooms
1/4 cup white wine, preferably Chardonnay
1 (10-ounce) can condensed cream of potato soup (recommended: Campbell’s)
1 (8-ounce) bottle clam juice
2 teaspoon seafood seasoning
1 splash of heavy cream
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 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 add the splach of heavy cream and simmer for 3 minutes.
Served this with a bottle of Harpoon’s UFO Pumpkin Ale. The heavy nature of the ale complimented the thickness of the chowder and the pumpkin and spices really brought out the sweetness of the bay scallops.
And remember… the food abides…