I don’t know if anyone actually noticed but I have been missing for a while now. For almost 3 months to be more precise. And for that a apologise. I know that lately it’s been happening quite a lot and I feel really bad about it. I wish the reason was related to some relaxing holidays in a remote paradise but unfortunately life can be really unfair sometimes. Due to family health problems I had to be away for quite a long period. And although I’ve done quite a lot of cooking, there was just not the time to share it with you. Fortunately, the situation is more stable now and I can try to be more regular on my conversations with all of you.
For me Summer is synonymous of a lot of grilling and a lot of fish on my table. Back at my parents the grill is used daily and we eat a lot of grilled fish. Back here the grill has been used a lot but mainly for meat. But I can’t live without fish or seafood when is this hot outside. And because the boyfriend struggles with fish bones I’m always on the look out for new types of fish/seafood recipes to make everyone happy. Sorry if I keep repeating this story but it’s the truth ?
So this time, I have chosen an ingredient that I only tried to cook once before: scallops. I really like it but it’s expensive so I tend to save it for a special occasion. In the past, I’ve always had scallops as a starter so I decided to follow the “tradition”. When I see chefs cooking scallops in tv, it always seems really easy, don’t you think? But then I always hear that you can get it so wrong so easily. So I decided to take the safest road and make a delicious and creamy scallop chowder. My boyfriend never had it before so I was happy to show him something different ? And he loved it!
Creamy scallop chowder
- 6 big scallops
- 2 tbsp butter
- 2 green onions minced
- 200 g fresh mushrooms sliced
- 2 tbsp flour
- 1 cup milk
- 1/2 cup wh8te wine
- 1 tsp salt
- 1 pinch pepper
- 2 tbsp fresh parsley chopped
- Wash and drain the scallops. Cut them in half.
- In a small pot, melt the butter over medium-low heat. Add the green onions and mushrooms and saute until tender.
- Stir in the flour.
- Pour in the milk and stir well over medium heat until thickened and bubbly.
- Add the wine, scallops, salt and pepper.
- Cook over medium heat until thickened.
- Serve sprinkled with chopped parsley