Scallop and Mushroom Chowder

1. 1

   In medium pot, over medium-high heat, melt 2 tablespoons butter.

2. 2

   Dredge scallops in flour.

3. 3

   Shake off excess and saute in butter for 3 minutes, or until opaque and starting to color.

4. 4

   Use a slotted spoon to remove scallops from pan and set aside.

5. 5

   Melt remaining 2 tablespoons of butter in pan.

6. 6

   Saute mushrooms and celery for 5 minutes.

7. 7

   Stir in wine, potato soup, clam juice and seafood seasoning.

8. 8

   Bring to boil, reduce heat and simmer for 10 minutes.

9. 9

   Stir in scallops with any accumulated juice and simmer for 3 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.