Bay Scallop Chowder

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 4
• 5 tablespoons butter
• 2 medium onions, peeled and chopped
• 3 cups whole milk
• 1 cup whipping cream
• 2 medium sized potatoes, peeled and diced to 1/2-inch
• 1 lb bay scallop (or use sea scallops, quartered)
• paprika

Recipe

• 1 in a large, heavy soup pot, melt 3 tbsp of the butter. add onions. turn heat to low. cook 5 minutes, or until soft and translucent, but not brown.
• 2 pour in the milk and cream. simmer 15 minutes.
• 3 meanwhile, cook potatoes in lightly salted boiling water to cover until tender, about 15 minutes. drain. keep hot in heat-proof serving dish.
• 4 melt 2 tbsp butter in heavy skillet. add the scallops. saute over high heat until opaque, about 1 minute. add to the potatoes.
• 5 add potatoes and scallops to the onion-cream mixture. heat to serving temerature. (add salt as needed.) sprinkle each bowl with paprika if desired.