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Ingredients
2 tablespoons butter
1 onion, chopped
½ cup chopped carrots
½ cup chopped celery
1 small red bell pepper, chopped
1 cup chopped unpeeled red potatoes
1/4 teaspoon dried oregano
2 (8-ounce) bottles clam juice
1 pound bay scallops
2 cups half-and-half
¼ teaspoon salt
¼ teaspoon coarsely ground black pepper
1/2 cup chopped fresh parsley
Instructions
1 onion, chopped
½ cup chopped carrots
½ cup chopped celery
1 small red bell pepper, chopped
1 cup chopped unpeeled red potatoes
1/4 teaspoon dried oregano
2 (8-ounce) bottles clam juice
1 pound bay scallops
2 cups half-and-half
¼ teaspoon salt
¼ teaspoon coarsely ground black pepper
1/2 cup chopped fresh parsley
1. Melt butter in a large heavy saucepan. Add onion and next 5 ingredients (onion through oregano). Sauté 10 minutes. Add clam juice and scallops. Cook 5 minutes. Add half-and-half, salt and pepper; cook until thoroughly heated. Stir in parsley. Serves 4.
Relish a Taste of America, "Nantucket Bay Scallops," October 2008.
Per serving: 380 calories, 19g fat, 115mg chol., 26g prot., 22g carbs., 3g fiber, 720mg sodium.
