Artichoke And Scallop Chowder Recipes

CHEF JOHN'S BAY SCALLOP CHOWDER

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir until fat renders and bacon is slightly browned, 3 to 5 minutes. Add onion to bacon; cook and stir until soft and translucent, 3 to 5 minutes. Stir celery and garlic into onion mixture, cook until fragrant, 1 minute.
• Pour clam juice, chicken broth, potato, cayenne pepper, and black pepper into bacon mixture; bring to a simmer, reduce heat to medium low, and cook until potatoes are almost tender, 12 to 15 minutes. Stir cream and chile pepper into potato mixture; bring to a simmer and cook until potatoes are completely tender and chowder flavors combine, about 5 minutes. Season with lemon zest and salt.
• Stir scallops into chowder and cook over medium heat until scallops are tender and white, 1 to 3 minutes. Remove from heat; stir in tarragon.

BAY SCALLOPS WITH ARTICHOKES AND TOMATOES

Steps:

• Cook scallops, onion, salt, white pepper and garlic in skillet over med-high heat 4 minutes, stirring frequently, until scallops are white.
• Stir in artichokes, tomatoes and spinach.
• Cook, stirring occasionally, until tomatoes are hot and spinach is wilted; drain if necessary.
• Sprinkle with lemon juice.
• Great served on a bed of angel hair pasta!

ARTICHOKE CHOWDER

Steps:

• In a skillet, saute the artichoke hearts garlic, and shallots in the stock.
• Set aside half the hearts and puree the rest in blender.
• Add the butter and milk and whip till smooth.
• Place in a saucepan and simmer over low heat for 20 mins.
• Season with salt and pepper.
• Fold in rest of the hearts and heat thoroughly.
• Garnish with basil and croutons.

SCALLOPS WITH ARTICHOKES AND TOMATOES

Steps:

• Cook scallops, onions, salt, white pepper and garlic in 10-inch nonstick skillet over medium-high heat 4 minutes, stirring frequently, until scallops are white.
• Stir in artichokes, tomatoes and spinach. Cook, stirring occasionally, until tomatoes are hot and spinach is wilted; drain. Sprinkle with lemon juice.

ARTICHOKE AND SCALLOP CHOWDER

Steps:

• Melt the butter and olive together in a large, heavy pot.
• Add the chopped onion and garlic and sauté until onion is transparent, about 5 minutes.
• Add the lemon juice and simmer until the liquid has been evaporated.
• Add the clam juice or broth, heavy cream, diced artichokes, and the scallops, and simmer for 4 minutes (do not let boil!).
• Season with salt, white pepper, cayenne, and nutmeg to taste, then ladle the chowder into 6 serving bowls.
• Garnish with the minced chives and serve immediately.