Scallop chowder

Scallop chowder

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Ingredients

Quantity Ingredient
1 litre milk
375ml cream
60g butter
2 teaspoons sugar
1 teaspoon worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
500g scallops, minced or finely chopped
lemon juice
paprika
2 tablespoons parsley, finely chopped

Method

  1. Combine milk, cream, butter, sugar, Worcestershire sauce, salt and pepper in a heatproof bowl or top of a double saucepan. Heat over simmering water, stirring.
  2. Add scallops and simmer for 5 minutes. Season with lemon juice. Serve sprinkled with paprika and chopped parsley.
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