Hannaford homepage

0 items

{"allowOffScreenOverlay":false,"closeOnBackgroundClick":true,"onScreenPadding":10,"cssSelector":"ql-thumbnail","effectOnHideOptions":"{}","widgetClass":"OverlayWidget","effectOnShow":"slide","effectOnHideSpeed":"1200","captureClicks":true,"bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"dragByHandle":true,"dragByBody":false,"effectOnShowSpeed":"1200","effectOnHide":"slide","effectOnShowOptions":"{}"}

We're sorry, but the page you requested was not found.

The address may have been typed incorrectly, or the page may no longer exist.

Please check the address or go to our home page or site map, which we hope will help you find what you're looking for.

Scallop Chowder with White Beans and Leeks
Online Circular Online Circular Videos Videos
  Category  Search  

 
Scallop Chowder with White Beans and Leeks
.................................................................................
  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 30 minutes
Prep Time:
 30 minutes
Cook Method:
 stove top
Cook Temp:
 varies
Directions:
.................................................................................
White beans stand in for potatoes in this
filling chowder, adding fiber and saving
time. The flavors taste even better the next
day. Recipe may be frozen.

1. Remove straps from scallops and set aside.
2. In a large Dutch oven or soup pot set over
medium-high heat, warm oil. When hot,
add bacon. Cook and stir until crisp, about 1
minute; remove bacon with a slotted spoon to
paper towels to drain, leaving fat in pan. While
bacon cooks, chop leeks into ½-inch pieces.
3. After removing bacon, add leeks, garlic,
thyme, celery seeds, and bay leaves to pot;
stir, cover, and cook, stirring occasionally,
until leeks just begin to soften, about 3 to
5 minutes. Increase heat to high and add
white beans, clam juice, and wine. Cover
pot and bring mixture to a boil, about 5 to
7 minutes. Use a wooden spoon to mash
some beans against side of pot to thicken
chowder. Add half-and-half, scallops, salt,
and pepper. Bring chowder to a simmer and
reduce heat to medium-high.
4. Cover and cook until scallops are opaque
and heated through, about 3 to 5 minutes. Adjust
seasoning with additional salt and pepper
if necessary. To serve, divide among six bowls
and garnish with reserved bacon and parsley,
if using. Finished chowder may be refrigerated
for two days or frozen for up to two months.

Recipe courtesy of Hannaford fresh magazine January-February 2009.
1 1/2 lb Large sea scallops
1 Tbs Olive oil
3 pce Bacon slices, cooked and coarsely chopped
3 ea Leeks, white/green parts, cleaned and sliced 1"
1 tsp Minced garlic
1 tsp Dried thyme
1/2 tsp Celery seeds
2 ea Whole bay leaves
30 oz White kidney beans, rinsed, drained
24 oz Juice, clam
1/2 cup White wine, dry
3/4 cup Half and half
1 tsp Salt
1/2 tsp Black pepper, freshly ground
3 Tbs Chopped fresh parsley


© 2010 Adplex