- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 268.8
- Total Fat: 3.8 g
- Cholesterol: 25.4 mg
- Sodium: 362.0 mg
- Total Carbs: 39.1 g
- Dietary Fiber: 4.5 g
- Protein: 19.3 g
Steve's Scallop and Bacon ChowderSubmitted by: SCUZNER
IntroductionThis is great with the reserved braising liquid from my Cod with Tangerine Braised Fennel and olives. And you really can't go wrong with scallops and bacon. This is great with the reserved braising liquid from my Cod with Tangerine Braised Fennel and olives. And you really can't go wrong with scallops and bacon.
2 Cups Fish Stock (or reserved braising liquid, see description)
2 large Potatoes
1/2 Cup Onions, chopped
2 oz Red Bell Pepper
8 oz Scallops1 cup 1% Milk
2 medium slices cooked Bacon
Add potatoes, onion, and bell pepper to fish stock and bring to a gentle simmer for about 10 minutes, or until potatoes are tender.
Add scallops to stock and continue gentle simmering for 5-10 minutes or until done.
Add milk and cook without boiling just enough to heat the milk and mix the flavors - do NOT boil or the milk may curdle.
Add bacon just before serving so the bacon has a bit of texture to it.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SCUZNER.