☰
Public Domain Recipes
cegoh (Pixabay License).

Quick Scallop Chowder

Yield: 2 servings

Ingredients

Directions

  1. Defrost sea scallops, if frozen.
  2. Cook sea scallops 5 minutes in boiling salted water to cover; drain.
  3. Cut in halves or quarters.
  4. Add to vichysoisse; heat to serving temperature but do not allow to boil.
  5. Garnish with cut chives.

Other Information

Author: Organization.Metropolitan Life Insurance Company

Source: Metropolitan Cookbook (1964-02-01)

Category: Soup

Measure: avoirdupois

Ingredient: Vichyssoise, scallop, chive

Equipment: pot, knife

See Also

Creamy CBO Pudding

by: Oracle Ace, Kellyn Pot'vin • ACE Cookbook (2013-02-23)

Dessert, Grain • avoirdupois • egg, butter, onion, heavy cream, flour, salt, pepper, sugar, corn, chive • oven, measuring spoons, measuring cups, pan, egg beater, baking pan

Shad Roe Appetizer

by: Axel Englund • Point Adams Packing Co • Savory Seafoods of Oregon (1957-07-01)

Seafood, Main Dish •  roe, lemon juice, mayonnaise, horseradish, Durkee's meat sauce, chive, Worcestershire sauce, salt • measuring cups, measuring spoons, refrigerator

Smoked Salmon with Sour Cream Cucumber

by: Mrs • Point Adams Packing Co (1957-07-01)

Seafood • cucumber, salt, sour cream, vinegar, chive, dill seed, pepper, hot pepper sauce, salmon, bread • measuring cups, measuring spoons, peeler, refrigerator

Tomatoes with French Garlic Dressing

by: Edward Everett Horton • Photoplay Magazine, Carolyn van Wyck • Photoplay's Cook Book (1927-01-01)

Side • avoirdupois • tomato, paprika, salt, chili sauce, pepper, vinegar, sugar, olive oil, chive, Worcestershire sauce, parsley, garlic • measuring cups, measuring spoons

Fish Croquettes

by: Isabel Harris Metcalf • Just A Few Tried and True Receipts (1916-01-01)

Seafood • Metric • white sauce, catsup, egg yolk, salt, parsley, chive, cooked fish • saucepan, pot