Last week, Brent, lover of grocery shopping that he is, was skimming the sales papers and noticed bay scallops were really on sale.We picked some up and they made their first appearance tonight in a scallop chowder. The flavor was really great, but it wasn’t quite as thick and chowder-like as I wanted. Next time, I would slightly mash the potatoes rather than just having them diced. Like I said, the flavor was great, and I really wish I had some rolls to eat with it. Bread makes all soups so much better. I love clam chowder, and I would say this was just as good. I would definitely make it again. We have half the bag of scallops left, and I have another plan in mind for them tomorrow.
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 stalk celery
- 1 small onion, diced
- 1 big Yukon Gold potato, peeled and diced
- 2 tablespoons AP flour
- 2 cups vegetable broth
- 1 cup 2% milk
- 6oz bay scallops
- 1/2 cup frozen corn kernels
- 1/2 teaspoon salt
- 1/4 teaspoon white paper
- dash of Marjoram
- Heat butter and oil in stock pot over medium heat.
- Add celery, onion and potato and saute until slightly softened, about 8 minutes.
- Sprinkle with flour and stir to fully cook flour.
- Add stock, salt, pepper and marjoram and and bring to a boil.
- Lower to simmer, and simmer until thickened, about 15 minutes.
- Meanwhile, heat a teaspoon of olive oil in another pan over medium-high heat and cook scallops until opaque, about 2 minutes, and set aside on a plate until needed.
- Once stock mixture is thickened, add scallops, milk and corn and heat through.
- Check seasonings and serve, preferably with bread. 🙂
Tonight is Thursday! Thursday means I get to buy last night’s episode of Top Chef on iTunes, and watch The Office and 30 Rock. It’s really the only TV night we have, so I’m going to go enjoy that with some thawed biscotti and hot cocoa.
“See” you all tomorrow!!