Updated Friday, August 17th, 2007
Yield: Serves 6
This simple recipe for Nantucket Scallop Chowder combines fresh, succulent scallops with potatoes in a creamy milk base.
Sauté the onions in the butter, and remove them from the pan. Cut up the scallops, and sauté them in the butter. Add the onions and potatoes to the boiling water, and simmer 20 minutes. Add the scallops and scalded milk, and simmer for an additional 15 minutes. Season with salt and pepper, and garnish with a good quantity of chopped dill.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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