Scallop chowder

[manxman]

I think queen scallops in the UK are similar to bay scallops on the other side of the pond, at the moment I am getting a sack of queenies a week off a trawler skipper friend in exchange for a variety of BS offerings.

Always looking for new things to do with scallops (also get Kings in the winter) and this is a recipe I have been playing around with for a while for those that like scallops.


Queen Scallop Chowder... serves 4.

Ingredients:

500g (1lb) queens, cut into half or quarters.
250g ( ½lb) smoked bacon, cut into smallish pieces. (I use BS oak cold smoked back bacon)
2 large potatoes, peeled, washed and diced.
140ml dry vermouth, maybe a dash more!
55g butter
1 large onion, diced.
4 celery stalks, chopped.
12 baby sweetcorn, chopped.
3 tablespoons plain flour
300ml single cream
600ml milk
1 small bay leaf
2 tablespoons parsley, preferably fresh and chopped finely.
lemon
Salt and freshly ground black pepper to taste.

Recipe:

Gently fry the onion, bacon and celery in the melted butter, until soft.

Add the potato, stirring occasionally.

Add the baby sweetcorn. Mix these into the potatoes and cook for 2 to 3 minutes.

Then add in the flour, followed by the cream, vermouth, milk and bay leaf.

Bring to the boil and simmer gently until the potato is soft (about 20 minutes), whilst seasoning to taste.

While the soup is cooking, you can prepare the scallops - rinse and pat dry before cutting queenies in half or quarters as preferred.

Remove the bay leaf from the soup and add the queens and parsley. Simmer gently for a couple of minutes until they are just cooked and stir in a dash of lemon juice.



Serve with crusty French rolls.

[tsquared]

Oh... oh... oh....Manx---I was prepared to sit and relax for a bit and enjoy an IPA after a hard days labour before working on dinner--but you've gone and ruined that plan by waking my appetite up with this recipe. God, that sounds good. You're lucky to have a source for those scallops--they cost an arm and a leg here but I am still going to have to try your recipe.
BTW--Have you got the boat in the water for the season yet? Been out fishing? I've got 2 more days of work and then have the summer off. I hope to fill up the freezer with salmon. The reports from the fishing banks on the west coast of our island are awesome--best fishing in years. I live on Juan de Fuca strait where most of  those fish come by when they head for the river, so I can't wait.
Cheers,
T2

[Margareeman]

Hello there manxman. I have been known to cook up a fair amount of seafood and chowders. Your chowder sounds excellent, have you thought of maybe adding a half or full clove of chopped garlic and perhaps half of a grated carrot, just my 2 cents. Your chowder sounds good just the way it is though.

[seemore]

Sounds wonderful, Manx!  I am going to have to try this.
Mrs.

[manxman]

Oh... oh... oh....Manx---I was prepared to sit and relax for a bit and enjoy an IPA after a hard days labour before working on dinner--but you've gone and ruined that plan by waking my appetite up with this recipe.

I can only apologise t2......  ;) :D ::)

BTW--Have you got the boat in the water for the season yet?

Unfortunately not, I have a big problem getting a diver getting down to set up and check the mooring, new local "Health and Safety" legislation came into force this year which makes life as difficult as possible for boat owners! At the moment I am reliant on going out with other people. Sounds like you are in for a good season! Enjoy!  :)

half or full clove of chopped garlic and perhaps half of a grated carrot, just my 2 cents.

Now that is a great idea Margareeman, the garlic in particular appeals. Thanks.  :)

[Habanero Smoker]

Hi Manxman;

This recipe looks great, and a definite most do.

I have another recipe for bay scallops you may want to experiment with. I made some Smoke Bay Scallop Ceviche Salad, and it was a big hit over the weekend. I should have it posted on the recipesite by this evening or sometime tomorrow.

[manxman]

I have another recipe for bay scallops you may want to experiment with. I made some Smoke Bay Scallop Ceviche Salad, and it was a big hit over the weekend. I should have it posted on the recipesite by this evening or sometime tomorrow.

Thanks Habs, I will keep an eye out for it as I am always on the lookout for different recipes. The trawler skipper friend surprisingly doesn't like eating them but his wife loves them and is also on the lookout for different ways to do them.

I can always smoke some for her then let her do the rest!  :)

We have a week long queen scallop festival this week, most of the village will have eaten scallops by the end of the week!!

http://queeniefestival.com/

Highlight is a solid gold scallop shell hidden somewhere with a conundrum to solve..... worth £4000 / $6000!

[Habanero Smoker]

I got preoccupied yesterday, but it should be up by 12 noon EDT in the Sea Food section.

I love scallops; I wish the fish trawler was my friend. :) I like that site, I'll be spending some time on it.

[Caneyscud]

Manx, can't tell you how delicious that recipe looks to me!  - going into the "Have to do Soon" list.  And to have a trawler captain where you can get fresh, non-juiced up scallops - I bow down to you and kiss the ground you walk on!

[manxman]

I love scallops; I wish the fish trawler was my friend.  I like that site, I'll be spending some time on it.

Manx, can't tell you how delicious that recipe looks to me!  - going into the "Have to do Soon" list.  And to have a trawler captain where you can get fresh, non-juiced up scallops - I bow down to you and kiss the ground you walk on!

Hahaha ...............  ;D ;D ;D

I am VERY lucky but he does get a good supply of steak, cheese and other bartered bits but at the moment I owe him bigtime. Having said that we go back many years and fished together as kids so neither of us count who owes what. Good job!  ::)

I must have about 40lb of bay scallops and 15lbs of king scallops vacuum sealed and frozen at the moment.

The biggest trick the processors do is soak them in fresh water so they swell up and look "plumper", then very often add a water glaze too when freezing them!!  >:( :'(

[Caneyscud]

The biggest trick the processors do is soak them in fresh water so they swell up and look "plumper", then very often add a water glaze too when freezing them!!  >:( :'(

That's what I mean by "juiced up".  Haven't been able to sear or brown a scallop in years!!

[Habanero Smoker]

Hi Manxman;

Finally got the recipe posted.

Smoked Bay Scallop Ceviche Salad

[manxman]

Finally got the recipe posted.

Thanks Habs, that looks really good and DEFINATELY one to try, I will also pass it on to Lynne who is the wife of the trawler skipper.  :) 

I have done scallops ceviche once before with lime juice and tequila but this looks nicer. I have also tried raw scallops straight off the boat which again are OK but nothing exceptional.

There is also another scallop dish which I plan to try at home over the next few days, this was served up at a BBQ I went to last night as part of the scallop festival and it was really good:

Ingredients:

1lb queen / bay scallop.
4oz stilton, though I would add a bit more.
250 ml double cream
Salt and Pepper to taste
100 ml white wine
Olive Oil

Method:

Place frying pan on a high heat and add small amount of oil.
Cook scallops for no more than a couple of minutes.
Remove scallops from pan and put aside.
Place pan back on heat and reduce wine by half, then add cream and bring to simmer.
Reduce heat and crumble in stilton. Do not re-boil.
Return queenies to pan, allow to heat back through briefly.
Add salt and pepper to taste.
Serve with salad and crusty bread.

[Habanero Smoker]

I copied both of your recipes. There was a sale on bay scallops a couple of weeks ago. I now wished I purchased more then a pound. If I can't find stilton cheese in my area, is it alright to use blue cheese; or is there another cheese that I can use?

In the recipe I posted, there is an error. I was working on three recipes at the time, and put in a sentence in the third step that if you read it doesn't fit. I corrected it last evening, but if your copy has the sentence that states to something like "Next add the onions and garlic; if you feel there are too many onion......", that is part of another recipe.

[manxman]

If I can't find stilton cheese in my area, is it alright to use blue cheese;

I would have thought blue cheese would be the best substitute in this dish.  :)

In the recipe I posted, there is an error. I was working on three recipes at the time, and put in a sentence in the third step that if you read it doesn't fit.

Thanks Habs, I had printed it out so will reprint with the change.  :)