| Level: | Easy |
| Total: | 28 min |
| Prep: | 7 min |
| Cook: | 21 min |
| Yield: | 4 servings |
Ingredients
- 4 tablespoons butter, divided use
- 1/2 pound bay scallops, rinsed and patted dry
- 1/4 cup all-purpose flour
- 1 (8-ounce) package sliced mushrooms
- 1 rib celery, finely chopped
- 1/4 cup white wine, preferably Chardonnay
- 1 (10-ounce) can condensed cream of potato soup (recommended: Campbell’s)
- 1 (8-ounce) bottle clam juice
- 1 teaspoon seafood seasoning
Instructions
- In medium pot, over medium-high heat, melt 2 tablespoons butter. Dredge scallops in flour. Shake off excess and saute in butter for 3 minutes, or until opaque and starting to color. Use a slotted spoon to remove scallops from pan and set aside.
- Melt remaining 2 tablespoons of butter in pan. Saute mushrooms and celery for 5 minutes.
- Stir in wine, potato soup, clam juice and seafood seasoning. Bring to boil, reduce heat and simmer for 10 minutes. Stir in scallops with any accumulated juice and simmer for 3 minutes.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 265 |
| Total Fat | 13 g |
| Saturated Fat | 8 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 15 g |
| Cholesterol | 45 mg |
| Sodium | 1042 mg |
Reviews
Absolutely loved it. I did not expect it to be as good as it came out. Will make it maybe again this weekend!!!! Only changes made were the addition of some garlic some boiled golden potatoes.
Delicious and easy. I love mushrooms and scallops, so this was a no brainer. Tastes much fancier than its components. Not enough for 4 people if the only thing being served as the meal.
Followed The recipe exactly. The flavor was very good but the recipe will not feed 4 as it is too good..
I love, love, loved this soup!!! Like others I added fresh boiled golden cubed potatoes, onions, I also added garlic. I also tweaked it with 1/4 Chardonnay, 1/2 cup cream Sherry, 1/3 cup heavy cream and a teaspoon of herbs de Provence. I also added salt and pepper to the flour for the scallops. It was incredibly rich and scrumpdeliocious❣️❣️❣️
I made this tonight with frozen bay scallops and shrimp. I added spinach instead of potatoes and it was truly wonderful.
I made the mistake of tasting the soup before it had a chance to simmer and let the wine taste cook down. After I let it cook a little longer it was truly excellent. did make a couple of alterations to the recipe. First I used potato flour/starch to dredge the scallops in. My scallops were extra large so I cut them into quarters 1st. I saved the left over potato starch from the dredging and while I was stir-frying the vegetables and mushrooms (I added an equal amount of onions to go with the celery) I sprinkled that on and mixed it in. After adding the other liquids I added a pint of 1/2 and 1/2. The potato starch thickened the soup nicely and after simmering a little longer than the recipe called for it was truly delicious.
This chowder is delicious and extremely easy to make! Definitely tastes like restaurant quality.
Love this recipe. Didn’t change a thing although I did double it.
My only complaint is that it is a bit pricey.
Very easy to make… threw it together in less than 30 mins.
Thanks SL … you rock!
My only complaint is that it is a bit pricey.
Very easy to make… threw it together in less than 30 mins.
Thanks SL … you rock!
I made this chowder for our Christmas Eve dinner, and it got rave reviews from all of the guests. It is definitely going in my “Keep!!” folder. So easy and flavorful! I doubled the recipe and it was still easy.
I’m not often in the mood for seafood, but this chowder is SO addictive and easy, I love making it. I’ve been using sea scallops instead, and am afraid of overwhelming the taste with the clam juice, so I don’t use the whole bottle. Next time I’m going to try the bay scallops and see what difference it makes. Either way, very very tasty recipe.