Recipe

Nova Scotia Scallop Chowder Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 2 years, 1 month ago Took 'the CAT ferry from Bar harbor to Yarmouth Nova Scotia-toured the Acadian coast for 6 hrs-back to dock for trip back-ate at restaurant before boarding and talked them out of this recipe,Scallops are the specialty of Nova Scotia. Prep:20m Cook:15m Servings:4	Mystic_rive
	nova scotia specialty

Does this look good? Yeah! / Nope

Fans

merlin

tilgidh

leebear

Ingredients

2 lb Scallops

3 tb Butter;*

6 Potatoes; medium, cubed

2 Onions; small, diced

garlic(optional)

1 1/2 qt Milk; or cream your choice

kosher salt and pepper to taste

top with paprika and chopped parsley

serve in bread bowl (ooh I love that!)

Directions

Melt butter in skillet (with garlic)

fry scallops on both sides.

With a knife, cut scallops into small pieces, making sure that they are well browned.

Meanwhile, cook potatoes and onions in lightly sated water or fish stock til tender, but not mushy.

Add scallops and milk and season to taste.

Bring to just under the boiling point

Oyster crackers are great too.

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Comments

mrspotatohead 2 years, 1 month ago said:
Can't wait to try this!!

debra47 2 years, 1 month ago said:
Recipe sounds fabulous. Heading in the direction of Bar Harbor myself!

zanna 1 year, 10 months ago said:
In the mood for seafood.This looks great,thanks.

je_suis_cindy 1 year, 8 months ago said:
Were they Digby scallops? :)

whuebl 1 year, 7 months ago said:
Thanks you so much for this valuable recipe... and I would like to clear up a few points in the spirit of getting things right, as you say in your Tagline...

- the CAT mentioned in the forward to your recipe goes to Yarmouth and not Halifax which is twice as far away (Halifax is the capital of NS). The Acadian coast is north of Yarmouth and nowhere near Halifax... which makes perfect sense since you traveled it. I suspect you didn't get very far in the 6 hour round trip plus meal that you had while you were there.

- if you have to cut up the scallops, then you have gotten the inferior deep sea scallops and not the bay scallops which are only 1/2 inch across. http://homecooking.about.com/library/weekly/aa080299a.htm

- Scallops get tough when you cook them too long so I suggest not cooking them until they are brown. Lightly fry them on both sides should do it.

- I remember standing on the docks in a quaint town - Baddeck - on Bras D'or lake and getting lobsters for $1 a pound many, MANY years ago... and I thought they were the favorite food of NS?

But what do I know???

greenlord 1 year, 1 month ago said:
Great recipe !! I actually had the chance to have it as well when i was in NS. I am glad you got to visit NS as most Americans only know Toronto, Montreal, Vancouver, Ottawa and Quebec City. NS is a very rustic and charming province. Thanks for posting it, i never knew how to make it. BTW you were good to be able to talk out a recipe of a restaurant. I know i wouldn't if it was mine ;)

Thanks, Jean.

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