The classic is modified in this lasagna. Sliced eggplant is used in place of noodles. It uses goat cheese rather than ricotta. It tastes great!
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 cups chicken broth
- 1 carrot, chopped
- 1 stalk celery, chopped
- 1 onion, chopped
- 3 potatoes, cubed
- ½ teaspoon dried thyme
- 2 tablespoons dried parsley
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 pound fresh mushrooms, sliced
- 1 pound bay scallops
- 2 tablespoons margarine
- ½ cup white wine
- 1 egg yolk
- 1 cup heavy whipping cream
Instructions
- In a large pot over high heat, combine the chicken broth, carrot, celery, onion, potatoes, thyme, parsley, salt and ground black pepper and bring to a boil. Reduce heat to medium low and simmer for 10 to 15 minutes. Transfer mixture to a food processor or blender, puree until smooth and set aside.
- In the same pot over medium heat, saute the mushrooms and scallops in the butter or margarine for 2 to 3 minutes. Add the wine and reserved puree mixture to the pot, reduce heat to low and allow to simmer.
- In a separate small bowl, combine the egg yolk and heavy cream. Mix well and add to the soup. Continue simmering over low heat, stirring occasionally for 10 to 15 minutes.
Nutrition Facts
| Calories | 591 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 170 mg |
| Dietary Fiber | 6 g |
| Protein | 32 g |
| Saturated Fat | 16 g |
| Sodium | 1174 mg |
| Sugars | 6 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
Definitely use a good quality chicken stock. The bouillon cubes that I used were a little dark. The heavy cream came to the rescue
I didn’t purée veggies and left out wine and egg yolk.
Followed recipe exactly, except for the mushrooms which I reduced to one 12 oz pkg, but I thought it was fairly bland. My husband liked it enough to say so, which is saying a lot for it. It is time consuming to make however.
This was a fast, easy soup…and SO delicious! Yum! I made it as directed, with the exceptions of using Sea Scallops, about 1/2 lb. mushrooms, and substituting in White Zinfandel (that’s all I had). I will definitely make this soup again!
My husband and I tried this twice. The first time I didn’t have any white wine on hand and used red wine and king prawns, it sort of fell flat in taste. The second time I used mussels and white wine and it was much better. I’d say the seafood you use should be flavorful. Also it doesn’t really have the chowder-creamy look like in the photo, but that may be because I use more veggies.
This was really good and not that difficult to make at all. I used the full lb. of mushrooms and didn’t think it was too many at all. Will make again for sure!
This was lovely, light, and delicate. Very nice! I got the recipe from my girlfriend and used her additons (which do not actually change the recipe); Double the scallops; add equal amount of salad shrimp; dash of sherry and red pepper flakes @ the end if you wish for a little more flavor. NOTE: BLAND is not the same as DELICATE / BALANCED in my book — or in my recipe book!
This recipe is FABULOUS as is. Next time I want to add more scallops and maybe some shrimp just for a little more heartiness. This is one of the best seafood soups I’ve ever made! Thanks for sharing!
I made this recipe the day before wanting to eat it, and I have to say it was better the first day. It is time consuming to make, which really wasn’t an issue but I feel that with the time that it took it wasn’t worth it…..
Excellent!
This is the best dish I have ever made, and certainly the best recipe I have discovered on this site. I have made it 6 times now. I agree it doesn’t need as much mushrooms and you can add different fish like shrimp or tilapia.
a little bland– needs more salt and spices, try adding bacon and shrimp next time!
This was pretty good and very easy to make. The flavor was delicious but had a weird consistency. My husband did really like it, but I wasn’t a hug fan because of the texture. I don’t think I would make this again.
David and Brennan did not have seconds. Was tasty but something I won’t do again
i’m from maine and people i make it for there love it. i add ol bay and a dash of paprika and some italian seasoning. also cook the scallops in some garlic.. Great recipe!
This was excellent. I was a little afraid of how it was going to taste because of the slightly fishy smell as it was cooking but it’s wonderful. I made it exactly as posted except I had to use 3 cans of mushrooms instead of fresh, since that’s all I had on hand. My recipe looks a little more green (from the herbs) than the picture shown.
This recipe is wonderful. Still very “chowder” like, with enough differences to make it very unique. The only changes I made were more scallop, potato, and carrot. Then when it comes time to blend, I only blend 2 cups and leave the rest as is. The egg yolk and cream is beautiful. Perfect in a bread bowl…. Thank you for sharing this recipe!!!!
Very delicious!!! It was a huge huge hit! Try it you wont be disapointed.
I just prepared this dish at my home and it is absolutely wonderful. Great taste and excellent consistency. Thank you!
Excellent! Some heavy duty prep work but well worth it. Next time I will cut down on the mushrooms, but wouldn’t change anything else.
I tried this for dinner exactly following the recipe and it was not at all what I expected. The color was greenish, I’m guessing from the parsley, the taste overpowered the taste of the scallops and mushrooms. My son thought it was gritty but he did like the taste. My husband, who will eat anything, said the color was off-putting and the taste was off. I will not make it again. I was expecting something more New England Clam Chowderish. Very, very disappointed. Threw out the remainder.