Scallop and Vegetable Chowder Recipe
Ingredients
| Green onions | 2 | |
| Medium Green Bell Pepper - 1, diced | ||
| Stalk celery | 1 | |
| Butter margarine | 1 Tablespoon | |
| Lemon pepper seasoning | 1/2 Teaspoon | |
| Paprika | 1/2 Teaspoon | |
| Thyme or Marjoram Leaves - 1/4 teaspoon | ||
| Tomato - 1, seeded, chopped | ||
| Milk | 1 Cup (16 tbs) | |
| Medium Cooked Red Potato - 1, diced | ||
| Scallops | 1/4 Pound | |
| Salt | To Taste | |
Directions
MAKING
1. In medium saucepan, add green onions, green pepper and celery in margarine and cook until tender, yet crisp.
2. Add seasoning, paprika, thyme and tomato and stir.
3. Cook on medium heat for 3 minutes, stir in between.
4. Add milk; cook until fully heated.
5. Add potato and scallops, cook for 5 minutes until scallops are opaque and tender.
6. Add salt and season appropriately to taste.
SERVING
7. Serve hot.
1. In medium saucepan, add green onions, green pepper and celery in margarine and cook until tender, yet crisp.
2. Add seasoning, paprika, thyme and tomato and stir.
3. Cook on medium heat for 3 minutes, stir in between.
4. Add milk; cook until fully heated.
5. Add potato and scallops, cook for 5 minutes until scallops are opaque and tender.
6. Add salt and season appropriately to taste.
SERVING
7. Serve hot.
Chef
