Best 10 Divers Sea Scallop Chowder Recipes

CREAMY SCALLOP CHOWDER

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.

SCALLOP CHOWDER

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.

SCALLOP CHOWDER

Steps:

• In a small pot, brown bacon in olive oil. Stir in flour. Add onions, garlic and potatoes and cook 2-5 minutes. Add stock and cook for 15-20 minutes. Add cream and cook for a few minutes. Add scallops, heat thoroughly and finish with cilantro, salt and pepper.;

CHEF JOHN'S BAY SCALLOP CHOWDER

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.

SCALLOP CHOWDER

Steps:

• In heavy-bottomed stockpot large enough to hold entire recipe, melt butter over medium flame.
• Add onions and saute until translucent, about 5 minutes. Add the flour and stir to make a roux. Cook for 5 minutes over low flame, stirring constantly. Be careful not to allow the roux to brown.
• Slowly incorporate the water while stirring with a whisk to avoid lumps. Add wine, clam base, parsley, dill, and bay leaves. Simmer for 30 to 45 minutes over low heat. Whisk in desired amount of half-and-half. Add the scallops and slowly poach just until they begin to turn opaque and firm, about 3 minutes. Be careful not to overcook scallops.

SEAFOOD CHOWDER

Steps:

• Place 1/2 cup milk, cream cheese, and garlic in a large pot over low heat. Cook and stir until blended. Mix in soup, green onions, carrots, corn with liquid, potatoes, parsley, and remaining milk. Season with black pepper and cayenne pepper. Simmer 25 minutes. Do not boil.
• Mix the shrimp, scallops, crabmeat, calamari, and clams, and continue cooking 10 minutes, or until seafood is opaque.

NANTUCKET SCALLOP CHOWDER

Steps:

• Sauté bacon in heavy large saucepan over medium heat until crisp, about 6 minutes. Using slotted spoon, transfer bacon to paper towels and drain well. Drain all but 2 tablespoons bacon fat from saucepan. Add onions and thyme to same saucepan and sauté over medium-high heat until onions are light golden, about 10 minutes. Add 4 cups clam juice, 1/2 cup white wine and potatoes. Bring to boil. Reduce heat and simmer until potatoes are tender, about 15 minutes. Add cream and half of bacon and bring to simmer. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
• Melt 1 tablespoon butter in heavy large skillet over high heat. Add half of scallops and sauté until light golden, about 2 minutes. Add scallops to chowder. Repeat with remaining butter and scallops. Season chowder to taste with salt and pepper.
• Ladle chowder into bowls. Sprinkle with paprika and remaining bacon and serve immediately.

IRISH SCALLOP CHOWDER

Steps:

• Melt butter in a large saucepan over medium heat. Add scallops and cook, in batches, for 5 minutes, until just opaque. Remove from pan and set aside.
• Add the bacon to the pan and cook 3-4 minutes, until it starts to brown.
• Add the onion, celery, carrots and potatoes. Season with salt and pepper, cover and cook over medium-low heat, stirring occasionally, until vegetables start to soften.
• Add thyme and 2 tablespoons of the parsley to the vegetables. Pour in broth and cover. Bring to a boil. Reduce heat and simmer 15 minutes.
• Remove thyme sprigs; discard. Lightly crush some of the vegetables with the back of a wooden spoon. This will help thicken the liquid. Pour in the scalded milk.
• Add the scallops and mixed cooked seafood to the pan. Cook until heated through but do not let mixture boil.
• Check seasonings, and add lemon juice.
• Ladle into warm bowls and sprinkle with remaining parsley.

SCALLOP CHOWDER

Steps:

• Wash leeks well in a bowl of cold water, then lift out and drain well. Cook half of leeks in butter in a 3-quart heavy saucepan over low heat, covered, stirring occasionally, until very soft, about 10 minutes.
• While leeks are cooking, peel potato and cut into 1/3-inch dice. Add wine, thyme sprig, and white pepper to leeks and boil until most of liquid is evaporated, about 1 minute. Add 1/3 cup potato (reserve remaining diced potato in a bowl of cold water), 1/2 cup scallops, and clam juice, then simmer, uncovered, until potato is tender, about 15 minutes.
• Drain remaining potatoes in a colander and cook with carrot, celery, and remaining leeks in a 1-quart saucepan of until just tender, about 5 minutes, then drain.
• Cook bacon in a skillet over moderate heat, stirring occasionally, until crisp, about 3 minutes, and transfer to paper towels to drain.
• Remove and discard thyme sprig and purée soup in 2 batches in a blender until very smooth (use caution when blending hot liquids), then transfer to a bowl. Return soup to cleaned saucepan, then add vegetable mixture, remaining scallops, milk, and salt and cook over moderate heat (do not let boil), stirring, until scallops are just cooked through, about 2 minutes. Serve sprinkled with bacon.

DIVERS SEA SCALLOP CHOWDER

Steps:

• Rinse scallops under cold water and pat dry. Coat scallops with a little olive oil and place on a plate.
• In a 5-quart Dutch oven cook bacon over medium heat; about 6-8 minutes until crisp. Remove with slotted spoon and place on paper towel. When cool crumble the bacon.
• Pour off all bacon grease and add 2-tablespoons butter. Add bay leaf, celery, onion, thyme and parsley. Season with salt and white pepper. Cook vegetables 4-5 minutes on until brown.
• Add Chardonnay and reduce by half.
• Add 3-tablespoons butter, sprinkle flour over vegetables and cook for 2-3 minutes.
• Whisk in clam juice until smooth. Add bacon bits, potatoes, tempered cream and 1-tablespoon old bay seasoning. Bring chowder to a full boil and reduce to a slow simmer for 10-12 minutes or until potatoes are done. Stir to prevent chowder from burning. Season with salt and pepper to taste.
• Fold in creme fraiche and nutmeg. Stir until combined. Do not let the chowder boil.
• Heat a skillet add remaining butter, lemon zest and lemon juice. Season scallops with fine sea salt and white pepper. Dust both sides with old bay seasoning. Cook scallops 1-2 minutes per side or until done. Remove bay leaf from chowder. Season with sea salt and white pepper to taste.
• Place chowder in warm bowls and add Divers Sea Scallops.
• Garnish chowder with fresh chopped chives.