Scallop Chowder

Now this isn't Splash Cafe worthy or anything...but it is dang good for something healthy. Plus, its easy to make! I prepared 2 other dishes while it was simmering!

Side Note: If you consider yourself a budget shopping like Tenna does, prepare yourself for a bit of sticker shock. The scallops alone cost $25. The whole meal was probably around $40 for 8 servings. Just a heads up...doesn't make it any less delish.

Side Note Deux: Next time I make this, I may throw in a couple of strips of crumbled bacon. Because bacon makes everything THAT much better.

Scallop Chowder

Serves 8 (1 1/4 cup servings)

Ingredients:

2 teaspoons butter
Cooking spray
1 1/2 cups chopped onion (about 1 medium)
1 teaspoon minced garlic
4 1/2 cups (1/2-inch) cubed peeled Yukon gold or red potato (about 1 1/2 pounds)
1 1/4 tsp kosher salt, divided
1 tsp freshly ground black pepper, divided
1/4 cup all-purpose flour
2 1/2 cups clam juice (found near the tuna)
2 1/2 cups 2% reduced-fat milk
1 1/2 tsp chopped fresh thyme
1 1/2 lbs sea scallops, cut into 1-inch chunks
1 1/2 cups half-and-half (I used fat free)
1/4 cup chopped fresh chives

Directions:

Melt 2 teaspoons butter in a Dutch oven coated with cooking spray over medium-high heat. Add chopped onion; sauté for 5 minutes or until tender. Add 1 teaspoon garlic, and sauté for 1 minute. Add potato, 1 teaspoon salt, and 3/4 teaspoon pepper; cook for 2 minutes. Lightly spoon flour into a dry measuring cup; level with a knife. Sprinkle flour over potato mixture, and cook for 1 minute, stirring frequently. Add clam juice and milk; bring to a boil, stirring constantly. Cover, reduce heat, and simmer 20 minutes or until potato is tender.

Partially mash potato using a potato masher. Stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, Pernod, and thyme; simmer 10 minutes. Add scallops and half-and-half; cook 5 minutes or until scallops are done. Sprinkle with chives.