Recipe By Anonymous
Rating
Published May 21st
Prep 10m Cook 20m Additional - Ready In 30m
Servings 4 servings Calories 297.6

A wonderful soup featuring white wine, onions and tender scallops. You may use either ocean or bay scallops.

Recipe Ingredients

  • 1 pound scallops, rinsed and drained
  • 2 tablespoons butter
  • 1 bunch green onion, minced
  • 4 ounces fresh mushrooms, sliced
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • ½ cup dry white wine
  • 1 teaspoon salt
  • 1 pinch ground white pepper
  • ½ cup shredded Swiss cheese
  • 2 tablespoons chopped fresh parsley

Cooking Directions

  1. 1 Wash and drain scallops. If scallops are large, cut in half. In a small stock pot, melt butter over medium-low heat. Saute onions and mushrooms until tender.
  2. 2 Stir in flour. Pour in milk and stir over medium heat until thickened and bubbly. Add wine, scallops, salt and pepper. Cook over medium heat until thickened. Serve topped with Swiss cheese and parsley.

Nutrition Facts

  • Calories 297.6
  • Carbohydrate 12.8 g
  • Cholesterol 79.5 mg
  • Fat 12.2 g
  • Fiber 2 g
  • Protein 28.6 g
  • Saturated Fat 7 g
  • Sodium 920.8 mg
  • Sugar 5.1 g

Reviews

  1. Wish I'd read the reviews before I made this and added some extras. The flavor was really strong which I guess isn't a bad thing but not what I typically like in a chowder. Overall it was good but I don't think I'd make it again as written.
  2. This recipe is a great starter - it's got it mostly right. Here are the changes I made - this chowder came out absolutely delicious. it tasted like lobster bisque. 1. chop up two slices of bacon and brown in the stock pot until almost crunchy; remove from pan and drain on paper towel. 2. - Read more ...
  3. This recipe has a wonderful flavor. I added a splash more milk and the consistency was perfect. Thank you for a delicious recipe.
  4. I thought this was delicious! While I was making the soup base I remember thinking that it already tasted like it was made for scallops before I even added them. This is so good and rich. I added some potatoes to make a main course out of it. I used frozen scallops but next time - Read more ...
  5. This was a wonderfully tasty chowder! I, too, added a few extra ingredients. In addition to the green onions and mushrooms, I sauteed some shallots, 1 clove minced garlic, and diced celery too. I added a bit of dill, paprika, and a couple pinches of Old Bay seasoning. Also threw in a handful of chopped, - Read more ...
  6. Thank goodness I read the reviews first and learned that you really can't go wrong with this recipe! I didn't have any milk mushrooms or swiss cheese on hand so I used evaporated milk creamed corn and diced potato carrot and red pepper for colour. I used grated Fontina cheese and blended it right into - Read more ...
  7. Very nice! Much like others I did go off the beaten path at the mercy of my pantry. Id Est I used portabellos a vidalia onion a can of skimmed evaporated milk and most heinous --- frozen bay scallops. It still kicked butt - Of course a great salad warm bread and chilled Reisling not - Read more ...
  8. I melted the cheese right into the soup and used more milk than was called for and it was fantastic! The second time around I threw in three cubed potatoes and a bag of frozen corn.....and it was even better! This is a fun soup to play around with doubt you can ruin it.
  9. A GREAT CHOWDER! NEEDS A LITTLE MORE LIQUID SO I ADDED MORE WINE SINCE I THINK THAT'S WHAT MAKES IT SO TASTY. DEFINITELY A KEEPER.
  10. YUM!!!!! This tastes so good! I will definitely be making this again. I did have to make one change to the recipe though. It didn't seem to have enough liquid to go with the scallops and mushrooms so I ended up adding about 3/4 cup half-and-half. Turned out perfect. Thanks for this recipe!
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