Creamy Scallop Chowder

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Creamy Scallop Chowder to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Creamy Scallop Chowder, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

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

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Wash and drain scallops

Step 2: Technique & Execution

If scallops are large, cut in half

Step 3: Technique & Execution

In a small stock pot, melt butter over medium-low heat

Step 4: Technique & Execution

Saute onions and mushrooms until tender

Step 5: Technique & Execution

Pour in milk and stir over medium heat until thickened and bubbly

Step 6: Technique & Execution

Add wine, scallops, salt and pepper