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Scallop Chowder



2 tablespoons butter

1 medium white onion, diced

1 cup diced fennel

8 ounces button mushrooms, sliced

2 tablespoons King Arthur™ Unbleached, All-Purpose Flour

1 pound sea scallops

1/2 cup heavy cream

1 1/2 cups light cream or whole milk

1 teaspoon sea salt

1/4 teaspoon white pepper

1 cup fresh or frozen peas

1/4 cup minced basil or sorrel


Melt the butter in a heavy-duty pan. Wilt the onion and fennel and then add the mushrooms and cook until the mushrooms are soft but not brown. Sprinkle the mixture with the flour and cook for 1 minute, stirring constantly. Add the scallops and cook over medium heat until the scallops turn white. Pour in the cream, light cream or milk, salt and pepper and bring the mixture to a boil; lower the heat to a simmer and cook 3 minutes. Stir in the peas and cook 2 minutes more.

Serve hot with parsley or sorrel sprinkled over the top.

This recipe is featured on show 1621 - Help!


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