Jayne E. Self - Mimi's Scallop Chowder

Author Jayne E. Self
Mimi’s Scallop Chowder

2 pounds scallops

Butter size of an egg

6 medium potatoes cubed

2 small onions diced

t-family: "Calibri","sans-serif"; mso-bidi-font-family: "Times New Roman";">1½ quarts milk
Salt and pepper to taste

 

Melt butter in skillet and fry scallops on both sides. With knife, cut scallops into small pieces, making sure they are well browned. Meanwhile, cook potatoes and onion in lightly slated water until tender but not mushy. Add scallops and milk and season to taste (Mimi adds a bit of curry)
 
Bring to just under the boiling point and serve hot with crackers

 

There are more of Mimi’s favourite recipes (from the Hubris Heron Seafood Café in Murder in Hum Harbour and Death in a Highland Heavyweight) available at jayneself.com/

 
 
Thank you. Jayne

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