Creamy Scallop Chowder


  • 2 tablespoons chopped fresh parsley
  • ½ cup shredded Swiss cheese
  • 1 pinch ground white pepper
  • 1 teaspoon salt
  • ½ cup dry white wine
  • 1 cup milk
  • 2 tablespoons all-purpose flour
  • + 4 more ingredients
    • 4 ounces fresh mushrooms, sliced
    • 1 bunch green onion, minced
    • 2 tablespoons butter
    • 1 pound scallops, rinsed and drained

1. Wash and drain scallops. If scallops are large, cut in half. In a small stock pot, melt butter over medium-low heat. Saute onions and mushrooms until tender. 2. Stir in flour. Pour in milk and stir over medium heat until thickened and bubbly. Add wine, scallops, salt and pepper. Cook over med...

View full recipe at SpringPad


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