Creamy Scallop Chowder

Recipe View 5 mins Prepare the Scallops: Gently wash and thoroughly drain the scallops to ensure optimal searing and texture. (5 minutes)

Recipe View 10 mins Sauté Aromatics: In a small stock pot or Dutch oven, melt the butter over medium-low heat. Add the minced green onions and sliced mushrooms, sautéing until they are tender and fragrant, releasing their savory essences. (8-10 minutes)

Recipe View 2 mins Create a Roux: Stir in the flour, ensuring it is fully incorporated into the butter and vegetables. This creates a roux, which will thicken the chowder. (2 minutes)

Recipe View 7 mins Develop the Chowder Base: Gradually pour in the milk, stirring continuously over medium heat to prevent lumps from forming. Continue stirring until the mixture thickens and becomes bubbly, achieving a smooth and creamy consistency. (5-7 minutes)

Recipe View 2 mins Infuse with Wine and Scallops: Add the dry white wine, allowing its nuanced flavors to meld with the creamy base. Gently stir in the scallops, salt, and white pepper, ensuring they are evenly distributed throughout the chowder. (2 minutes)

Recipe View 8 mins Simmer to Perfection: Cook over medium heat until the scallops are just cooked through and the chowder has thickened to your desired consistency. Be careful not to overcook the scallops, as they will become rubbery. (5-8 minutes)

Recipe View 2 mins Serve and Garnish: Ladle the Creamy Scallop Chowder into bowls and garnish generously with shredded Swiss cheese and freshly chopped parsley. The melting cheese and fresh herbs add a final touch of elegance and flavor. Serve immediately and savor the exquisite blend of textures and tastes. (2 minutes)