Angelakis Weekly Seafood Specials



Scallop Chowder

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Ingredients:  (Serves 6-8)
375 scallops
4 rashers bacon (finely chopped)
1 large onion (finely chopped)
2 cloves garlic (crushed)
1/2 green pepper (finely chopped)
3 medium potatoes (diced - 1cm cubes)
2 sticks celery (chopped)
2 litres fish stock (or water)
1 x 425g can tomatoes
1/2 tsp salt & ground pepper
1/2 cup cream (lightly whipped for topping)
Fry bacon in a deep pan until crisp, then remove from pan.  Fry onion and garlic in bacon fat until onion is transparent.  Add the green pepper, potato and celery, season and cover with fish stock or water.  Simmer for 15 minutes or until potato is soft.  Add can of tomatoes and juice and bring to boil.  Reduce heat and add scallops.  Heat gently for 3-4 minutes.  Serve in deep bowls, top with cream and crumbled bacon.