Quick Scallop Chowder
Hans (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

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