Scallop Chowder
Yield
5 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
onions
sliced |
|
| 4 | tablespoons |
butter
|
|
| 2 | cups |
bay scallops
|
*
|
| 2 | cups |
water
boiling |
|
| 1 | cup |
potatoes
diced |
|
| 4 | cups |
milk
scalded |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
onions
sliced |
|
| 6E+1 | ml |
butter
|
|
| 473 | ml |
bay scallops
|
*
|
| 473 | ml |
water
boiling |
|
| 237 | ml |
potatoes
diced |
|
| 946 | ml |
milk
scalded |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Sauté onions in butter.
Remove onions from pan.
Cut up scallops and sauté in butter.
Add onions, scallops and potatoes to boiling water.
Simmer 30 minutes.
Add scalded milk and simmer 15 minutes.
Add seasoning.
