Manx Queen Scallop Chowder
This creamy and flavorful chowder is a classic dish from the Isle of Man, featuring the delicate and sweet Manx queen scallops.
Ingredients
- 1 lb Manx queen scallops, cleaned
- 4 slices bacon, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 2 large potatoes, diced
- 3 cups fish or vegetable stock
- 1 cup heavy cream (or coconut cream for dairy-free option)
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon from the pot and set aside, leaving the bacon fat in the pot.
- Add the diced onion to the pot and sauté until softened, then add the minced garlic and cook for another minute.
- Add the diced potatoes, fish or vegetable stock, and bay leaf to the pot. Bring to a simmer and cook until the potatoes are tender.
- Stir in the heavy cream (or coconut cream) and the cleaned Manx queen scallops. Simmer gently for 5-7 minutes until the scallops are cooked through.
- Season the chowder with salt and pepper to taste. Remove the bay leaf.
- Serve the chowder hot, garnished with the crispy bacon pieces and fresh parsley.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 18g
- Fat
- 20g
- Carbohydrates
- 25g
Supplies
Large pot Knife Cutting board Wooden spoon Ladle
Tools
Soup bowls Serving spoon Soup ladle
Serving suggestions
Serve the Manx Queen Scallop Chowder with crusty bread or a side salad for a complete meal.
Tips & tricks
For the best flavor, use fresh and high-quality Manx queen scallops for this chowder.
Cost
$25