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Seafood chowder with grilled scallops
Fruit and vegetables
1
leek
, finely chopped
250g/9oz
potatoes
, peeled and chopped
1 tbsp freshly chopped
fennel
fronds or dill
50g/1¾oz
seaweed
butter, chopped
Cooking ingredients
1 tbsp
flour
250ml/9fl oz fish
stock
½ tsp freshly grated
nutmeg
pinch sea salt and
white pepper
pinch sea salt and cracked
black pepper
pea shoots and toasted
breadcrumbs
, to garnish
Dairy, eggs and chilled
50g/1¾oz
butter
250ml/9fl oz full-fat
milk
100ml/3½fl oz
double cream
Meat, fish and poultry
6
scallops
, chopped
1kg/2lb 4oz rope grown
mussels
, cooked
12
prawns
(preferably from Portavogie), cooked and peeled
50g/1¾oz
pancetta
4
scallops
, shucked, shells kept for cooking
Other
splash prosecco (optional)
Back to recipe
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