Scallop Cakes Recipe

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Ingredients

1 tablespoon oil
6 slices bacon, finely chopped
1 yellow onion, finely chopped
4 garlic cloves, minced (optional)
3 tablespoons all-purpose flour
1 cup half-and-half cream
1½ cups milk
2 cups clam juice or chicken stock
salt and freshly ground pepper
4 potatoes, peeled and diced
1½ pounds Eastern Fisheries sea scallops
1 tablespoon minced fresh flat-leaf parsley

 

 

 

Eastern Fisheries Scallop Chowder

Serves 8-10

Directions

  • In a soup pot, heat the oil over medium heat. Add the bacon and fry until crisp, about 5-7 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off all but 2 tablespoons of the fat from the pot. Add the onion and garlic, if using, and sauté until soft, about 5-6 minutes.
  • Stir in the flour and cook for 30 seconds. Pour in the stock and bring slowly to a boil. Add the potatoes and simmer uncovered until they are tender. Add the scallops, milk, cream, and bacon and cook until the scallops are cooked but still tender, about 5-6 minutes.
  • Ladle the chowder into warmed soup bowls and garnish with the parsley. Serve immediately.

 

Seafood Recipes from Eastern Fisheries Include: