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  Scallop and Mushroom Chowder

    4 tablespoons butter, divided use
    1/2 pound bay scallops, rinsed and patted dry
    1/4 cup all-purpose flour
    1 (8-ounce) package sliced mushrooms
    1 rib celery, finely chopped
    1/4 cup white wine
    1 (10-ounce) can condensed cream of potato soup
    1 (8-ounce) bottle clam juice
    1 teaspoon seafood seasoning

  In medium pot, over medium-high heat, melt 2 tablespoons butter.
 Dredge scallops in flour. Shake off excess and saute in butter for
 3 minutes, or until opaque and starting to color. Use a slotted spoon
 to remove scallops from pan and set aside.

  Melt remaining 2 tablespoons of butter in pan. Saute mushrooms and
 celery for 5 minutes. Stir in wine, potato soup, clam juice and
 seafood seasoning. Bring to boil, reduce heat and simmer for 10
 minutes. Stir in scallops with any accumulated juice and simmer for
 3 minutes.