Ingredients
- 3 1/2 tablespoons unsalted butter
- 9 ounces sea scallops (quartered)
- 4 bacon slices, chopped
- 1 large onion, peeled and chopped
- 2 stalks celery, diced
- 2 carrots, peeled and diced
- 3 medium (1 pound) russet potatoes, peeled and diced ( or use Yukon Gold)
- 2 sprigs fresh thyme
- 3 tablespoons fresh Italian parsley, chopped
- 2 cups chicken broth (or vegetable broth)
- 2 cups whole milk (scalded)
- 9 ounces seafood (cooked, see recipe description)
- 1 tablespoon fresh lemon juice
- Salt and pepper, to taste
How to Make
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Step 1: Melt butter in a large saucepan over medium heat. Add scallops and cook, in batches, for 5 minutes, until just opaque. Remove from pan and set aside.
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Step 2: Add the bacon to the pan and cook 3-4 minutes, until it starts to brown.
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Step 3: Add the onion, celery, carrots and potatoes. Season with salt and pepper, cover and cook over medium-low heat, stirring occasionally, until vegetables start to soften.
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Step 4: Add thyme and 2 tablespoons of the parsley to the vegetables. Pour in broth and cover. Bring to a boil. Reduce heat and simmer 15 minutes.
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Step 5: Remove thyme sprigs; discard. Lightly crush some of the vegetables with the back of a wooden spoon. This will help thicken the liquid. Pour in the scalded milk.
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Step 6: Add the scallops and mixed cooked seafood to the pan. Cook until heated through but do not let mixture boil.
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Step 7: Check seasonings, and add lemon juice.
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Step 8: Ladle into warm bowls and sprinkle with remaining parsley.
We hope you enjoy this recipe!
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