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Receta Scallop Chowder With Paprika Croutons
by Global Cookbook

Scallop Chowder With Paprika Croutons
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Ingredientes

  • 4 x Bacon slices minced
  • 1 sm Onion minced fine
  • 1 x Carrot minced fine
  • 1 x Celery rib minced fine
  • 1 Tbsp. Unsalted butter
  • 2 tsp All-purpose flour
  • 1/2 tsp Paprika
  • 8 ounce Bottled clam juice
  • 1 c. Water
  • 1/2 c. Heavy cream
  • 1 x Russet baking potato - (abt 1/2 lb)
  • 3/4 lb Hard scallops
  • 2 Tbsp. Chopped fresh parsley leaves
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 1 1/2 Tbsp. Unsalted butter
  • 1/4 tsp Paprika
  • 1 1/2 c. Bread cubes

Direcciones

  1. In a heavy saucepan cook bacon over moderate heat, stirring, till crisp and transfer with a slotted spoon to paper towels to drain. Pour off fat and in pan cook onion, carrot, and celery in butter over moderately-low heat, stirring occasionally, till softened. Sprinkle flour over mix and cook, stirring, 3 min. Stir in paprika and cook, stirring, 30 seconds. Add in clam juice, water, and cream and bring to a boil, stirring occasionally.
  2. While mix is coming to a boil, peel potato and cut into 1/4-inch dice. Add in potato to mix and simmer chowder, uncovered, 12 min. Stir in scallops and simmer till just cooked through, about 5 min. Stir in parsley, bacon, and salt and pepper to taste.
  3. Preheat oven to 350 degrees.
  4. For the croutons, in a small saucepan heat butter with paprika over moderate heat, stirring. In a bowl toss bread cubes with melted butter. Sprinkle with paprika and toss. Transfer to a baking sheet. Arrange bread in one layer and bake in middle of oven 10 min or possibly till deep golden brown.
  5. Serve chowder with the paprika croutons.
  6. This recipe yields 2 main course servings.