Alive and Cooking

Scallop Chowder

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(Serves 4)

200g scallops
4 medium potatoes, 1cm dice
1 stick of celery, finely chopped
1 shallot, finely chopped
1 clove of garlic, finely chopped
3-4 strands saffron
300ml cream
80g butter
700ml chicken stock
300ml water
1-2 tbsp chopped chives, to garnish
1½ tbsp extra virgin olive oil
¼ bunch parsley, finely chopped


Heat a pot with extra virgin olive oil and 30g of the butter. Once the butter is melted, toss in the scallops and seal, then remove from the pot.
Add the celery, shallot, garlic, saffron and chopped potatoes.

Stir and fry for about 1 minute or until the celery is softened.
Pour in the chicken stock and water. Bring to the boil, then simmer for 15-20 minutes.
Stir in the cream, and allow to boil for 10-15 minutes.

Return the scallops to the pot, stir in the parsley and remaining butter until melted. Serve with a garnish of chopped chives.

Scallop Chowder