I had to share this. A simple chowder without the clams
You Won't Miss the Clams with this Seared Scallop Chowder
**Seared Scallop Chowder from Pike Place Market**
2 lbs bay scallops
2 cups red skinned potatoes,steamed and diced
1 cup yellow onion, diced
1/2 cup celery, diced
3 tablespoons sea salt (use salt at your discretion/I used 1 teaspoon)
1/2 cup all-purpose flour
3 cups water
6 cups heavy cream
1 medium or 2 Roma tomatoes, diced
1/2 cup fresh dill, chopped
1/3 cup lime juice, about 3 limes
Cooking oil vegetable or canola
A pinch of chopped parsley or chives and paprika makes for a nice garnish
Cover the bottom of a large soup pot with mild-tasting cooking oil and bring to a high heat. Chop bay scallops into smaller piece and add to pot to sear lightly, turning frequently. Lower heat. Add diced onion and celery and saute until translucent. Mix in sea salt.
Sprinkle flour over the mixture and slowly add water, stirring constantly until thick and smooth. Add cream and pre-cooked diced potatoes. Stir until chowder reaches 190degrees F. Remove from heat. Add chopped tomatoes, dill and lime juice. Sprinkle with chopped chives and paprika. Let the mixture cool to 155 degrees F and enjoy this peoples favourite chowder from Pike Place Market Chowder.
*For gluten free chowder substitute rice flour or arrowroot.
You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.
**Seared Scallop Chowder from Pike Place Market**
2 lbs bay scallops
2 cups red skinned potatoes,steamed and diced
1 cup yellow onion, diced
1/2 cup celery, diced
3 tablespoons sea salt (use salt at your discretion/I used 1 teaspoon)
1/2 cup all-purpose flour
3 cups water
6 cups heavy cream
1 medium or 2 Roma tomatoes, diced
1/2 cup fresh dill, chopped
1/3 cup lime juice, about 3 limes
Cooking oil vegetable or canola
A pinch of chopped parsley or chives and paprika makes for a nice garnish
Cover the bottom of a large soup pot with mild-tasting cooking oil and bring to a high heat. Chop bay scallops into smaller piece and add to pot to sear lightly, turning frequently. Lower heat. Add diced onion and celery and saute until translucent. Mix in sea salt.
Sprinkle flour over the mixture and slowly add water, stirring constantly until thick and smooth. Add cream and pre-cooked diced potatoes. Stir until chowder reaches 190degrees F. Remove from heat. Add chopped tomatoes, dill and lime juice. Sprinkle with chopped chives and paprika. Let the mixture cool to 155 degrees F and enjoy this peoples favourite chowder from Pike Place Market Chowder.
*For gluten free chowder substitute rice flour or arrowroot.
You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.
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