Recipe for the Month of October 2006
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Silky Scallop Chowder
This Scallop Chowder will be an impressive start to any elegant dinner that you might be hosting during the upcoming holiday season. It is truly a “thirty minute meal” and rivals any soup that you’ve had in an expensive, upscale restaurant. A seafood stock made with Glace de Fruits de Mer Gold gives it a rich flavor and a sprinkling of nutmeg finishes it off for a beautiful presentation.
Ingredients: Preparation:
Make Seafood Stock using More Than Gourmet Seafood Demi-Glace
1 oz. Glace de Fruits de Mer Gold with 20 oz. water.
This makes a little more than 2 cups so you can use the exact amount or add a tad more of the heavy cream.
Courtesy of Gourmet Magic
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¾ cup dry vermouth
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2 cups More Than Gourmet Glace de Fruits de Mer Gold Demi-Glace
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2 shallots, chopped
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Pinch of thyme
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Sea salt & freshly ground pepper
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2 cups heavy cream
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Nutmeg for garnish
Add vermouth to the fish stock and bring to a boil. Reduce to a simmer and poach the scallops in the mixture for approximately 4 minutes. Don’t overcook or they will become rubbery.
Remove scallops and set aside.
Add the shallots and thyme and reduce mixture by half. Season with sea salt and pepper.
In a saucepan over moderate heat, reduce the cream by half.
Combine the warm cream and poaching liquid. Place the scallops in serving bowls and pour the liquid over the scallops. Garnish with nutmeg.
Makes 2 main course or 4 appetizer servings