The original version of this creamy scallop chowder called for 6 cups of ... filling qualities.” This recipe calls for clam juice, though fat-free, low-sodium chicken broth can be substituted.

you batter and fry potato slices — similar to a fish fry — and the results are everything I’d hoped they’d be and more. Here’s what you need to know. Get the recipe: Potato Scallops ...

That's why when I came across a viral "potato scallops versus cakes" conversation from a couple of years ago, I simply couldn ...

It can be made with shrimp or fish as well as scallops, and the batter also can be cooked in teaspoon-size ... I sometimes prepare a variation of this French recipe. Cut a baguette into thin slices ...

Marinate fish, lemon juice and salt for 5 minutes and wash off. 2. From the batter ingredients, mix together the flour, salt and oil. Add the water gradually, mix into a batter and keep aside. 3. Heat ...

Soak scallops in cold water for 20 minutes. Strain, and pat dry. Remove pits from umeboshi, and mince into a paste. Combine umeboshi with olive oil and balsamic vinegar in a small bowl.

7. Working in batches, pat potato slices dry and dip in batter. Deep fry until golden and crisp. Drain on paper towel. 8. Season scallops. Heat oil in a medium non-stick frying pan until very hot. Add ...

This surprising dish combines various flavours; the sweetness of scallops, the acidity of passion fruit ... Spread a thin layer of batter about 1 mm thick onto the prepared tray and bake until golden ...

Serve immediately, or keep warm in low oven while you cook remaining potato scallops. Although this recipe wasn’t quick to make, it was better than I imagined. The batter made the outside crisp ...