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    • Scallop and Corn Chowder

    Mark Sharron
    Easy
    20 minutes
    4
    Amount Per Serving: Calories 417; Carbohydrates 25.9g; Cholesterol 107.2mg; Fat 16.9g; Fiber 2.7g; Iron 1.5mg; Protein 35.9mg; Sodium 820.9mg; Calcium 80.4mg
    Delicious scallops, sweet and tender, as well as bright corn, mixed with a broth good enough to drink. And, crunchy bacon pieces offer a satisfying experience. You will love this glorious old soup even more!
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    Ingredients

    • 1½ pounds of sea scallops
    • 5 slices bacon, diced
    • salt and black pepper to taste
    • 1 small onion, thinly sliced
    • ½ pound potatoes, cut into a 1/2-inch dice
    • ½ cup dry white wine
    • 1 cup chicken broth
    • ½ cup heavy cream
    • 1 cup corn kernels
    • ¼ cup flat-leaf parsley, chopped

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Add scallops and cook, stirring constantly, until just cooked through, about 1 minute.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.
    • Remove the pot from heat and add bacon, potatoes and parsley.
    • Stir and let stand, covered, for 1 minute.
    • Serving Suggestions: To serve: spoon portions into four bowls. Spoon a dollop of the reserved bacon fat on top of chowder.

    Frozen Scallops Products

    • Scallops 800g Net

    • King Scallops – Roeless 1kg