Great for an Autumn evening!
Even though scallop season has just ended here in Florida, you can still easily find them fresh at any seafood market or in the freezer section of your grocery store.
Check the labels and packaging and choose scallops that are considered “dry”, meaning they do not have added STP (Sodium Tripolyphosphate). This solution is often added to scallops to help them maintain a moist and plump appearance while they are in the case at the store but results in a more rubbery texture when they are cooked.
October 2011
Scallop and Corn Chowder
30 minutes
Number of servings: 8
Per Serving 293 calories
Fat 15 g
Carbs 29 g
Protein 13 g
Fresh corn from the cob along with flavorful scallops give this bisque a complexity and depth of flavor that will make your guests ask for more
Ingredients
Directions
In a large pot, bring enough water to cover the corn cobs to boil. Add the corn and cook for 4 minutes, then remove from pot and pour out water.
In the same pot, melt the butter over medium-high heat and cook the shallots and celery until the shallots are soft, about 5 minutes. Carefully cut the corn off of the cobs and add to the pot then use the back of the knife to scrape what remains on the cobs into the pot.
Add broth, half and half, thyme, pepper, salt, and wine to the pot and bring to a boil. Reduce heat to medium. Blend together the remaining butter and flour; whisk into the soup and allow to simmer for about 15 minutes.
Add the scallops and parsley, cook for 5 minutes or until scallops are cooked through. Ladle into bowls and serve garnished with more fresh parsley.
