Scallop and Mushroom Chowder (Sandra Lee) |
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Prep Time: 7 Minutes Cook Time: 21 Minutes |
Ready In: 28 Minutes Servings: 4 |
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Ingredients:
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, preferably chardonnay |
1 (10-ounce) can condensed cream of potato soup (recommended: campbell's) |
1 (8-ounce) bottle clam juice |
1 teaspoon seafood seasoning |
Directions:
1. 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.
2. Melt remaining 2 tablespoons of butter in pan. Saute mushrooms and celery for 5 minutes.
3. 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.
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