SCALLOP CHOWDER Recipe | Cooking with Bay Scallops

Scallops. Seared scallops. Bacon wrapped scallops. Pan seared scallops. I love cooking and eating scallops! These underrated mollusks are extremely delicious to eat, especially when cooked correctly. In this episode, we are cooking scallop chowder and the scallops of choice are bay scallops.

If you like this recipe, give it a THUMBS UP and SHARE it. SUBSCRIBE to our channel and click NOTIFICATIONS to view more fun recipes as soon as they are published.

SUBSCRIBE
   / @grandmabessieshouse  
SHARE VIDEO
   • SCALLOP CHOWDER Recipe | Cooking with...  

BAY SCALLOP CHOWDER
2 Tbsp olive oil
2 slices bacon, chopped or cut into small strips
1/2 - 1 full onion, diced
1 - 2 ribs celery, finely diced
1 - 2 carrots, diced
1 hot red pepper, seeded and minced (I used red jalapeno pepper.)
2 garlic cloves, minced
1 Tbsp all-purpose flour
1/2 tsp dried tarragon
1/4 tsp ground black pepper
1 pinch cayenne pepper
1 Tbsp butter
1 cup chicken stock
1 - 2 medium-sized potatoes, peeled and cubed
1 cup seafood stock or clam juice (see notes)
1 cup half & half
1/2 tsp Old Bay Seasoning
1/4 tsp salt (optional)
1/2 cup frozen corn
1 - 1 1/2 lbs. bay scallops, rinsed (keep in refrigerator until ready to use)
parsley, to taste

1. Over medium heat, spray a large pot with nonstick spray. Coat it with olive oil and add bacon. Cook bacon until just rendered.
2. Add the onion, celery and carrots. Cook until the onions become translucent, and the celery and onions begin to tender, about 5 - 10 minutes. Occasionally stir so the vegetables do not burn.
3. Add the hot red pepper and garlic. Cook while stirring, about 1 minute.
4. Add all-purpose flour, tarragon, pepper and cayenne pepper. Cook while stirring, about 1 minutes.
5. Add the butter. Allow it to melt and add in the chicken stock. Stir. Allow the stock mixture to reduce a little over medium heat, about 3 - 5 minutes. Occasionally stir so it does not burn or stick to the pot.
6. Add potatoes, seafood stock and half & half. Taste and adjust the seasoning. Add in Old Bay Seasoning, and if needed, salt. Combine, reduce heat to simmer and cook (partially covered) until potatoes are tender, about 20 minutes.
7. Add in frozen corn and scallops. Stir and cook for 2 - 3 minutes. DO NOT OVERCOOK THE SCALLOPS! Add in parsley, stir and remove from heat. Serve.

NOTES:
1. If you do not have seafood stock or clam juice, use scallop water. After rinsing the scallops during meal prep, cover them with 1 1/2 - 2 cups of water and allow them to rest in the water for a minimum of 1 hour. Place in the refrigerator and soak until you are ready to cook. Remove 1 cup of the scallop water and use it as a substitution for seafood stock or clam juice.
2. If you are not a fan of bay scallops use the larger sea scallops. Just cook them a little longer in step 7, making sure not to overcook them. You can also substitute with shrimp, crab or lobster. Either way, you will have a great tasting seafood chowder.

This scallop recipe is good to cook on a cold winter day or in the fall when the weather changes from hot-to-cool. As a one pot meal, it is also a great meal to cook when you do not want to have a lot of dishes to clean.

Sending out warm recipes to soothe the soul,
Dana

Music Attribution:
1. To Loom Is to Love by The Mini Vandals (YouTube free music library, attribution not required)
2. Somewhere Fuse by French Fuse (YouTube free music library, attribution not required)