Having fishermen in the family keeps a fresh bounty of seafood flowing into my kitchen… I had an abundance of sea scallops after one generous gift from my cousin Doug…during the harsh November transit southbound ICW, we filled our bellies with this filling, stick-to-your-bone Scallop Chowder.
Thanks again, Doug!
Ingredients
- 2-3lb Scallops Halved, Dredged in Flour and Old Bay
- 1 c Fingerling Potatoes, diced and roasted
- 1/4c Shallots
- 1/2 c Asaparagus Tips
- 1 c Portabello Mushrooms, diced and roasted
- 2 Garlic Cloves, chopped
- 1/2 c Butter
- 1 1/2c Milk
- 1 c White White
- 1 Tbsp Tomato Paste
- Old Bay Seasoning
- 1/4c Flour
- Better than Bouillon Chicken Stock
- 2 Tbsp Avocado Oil
Prep asparagus, potatoes, and mushrooms by chopping and oven-roasting – this keeps the veggies from overcooking in the soup base, and imparts that warm, roasted flavor.
Sauté Shallots and Garlic in Butter until Golden
Gradually and Alternatively Add Tomato Paste and White Wine
Take Time to Allow the Consistency to Continually Bubble and Reduce while preventing the bottom or sides from burning.
In a Separate Pan, Sauté Dredged Scallops in Butter, Oil, Flour, and Old Bay
As the Scallops-Flour mixture starts to brown, deglaze the pan with a combination of Milk and Better than Bouillon Chicken Broth. Consistency should be just thick enough to stick to a spoon.
Combine Shallot Base with Scallops and Roasted Veggies…
May thin with milk to desired consistency. Chowder will thicken as time passes.
Best Enjoyed In a Mug Underway!
or over a boil of your favorite pasta