Coconut-Water-Chowder-and-Grilled-Scallops
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Coconut Water Chowder and Grilled Scallops

Dig into a bowl of this creamy chowder, loaded with veggies, hearty potatoes and seasoned grilled scallops, for a coastal experience.

Club House La Grille Asian Inspired BBQ Seasoning has been discontinued.

  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Makes: 9 servings
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All You Need

  • 2 tbsp (30 mL) unsalted butter
  • 1 cup (250 mL) each diced leek, celery, Spanish onions, carrot
  • 4 tbsp (60 mL) Club House La Grille Asian Inspired BBQ Seasoning
  • 1/2 cup (125 mL) whipping (35%) cream
  • 3 cups (750 mL) coconut water, divided
  • 1 cup (250 mL) each diced Yukon Gold potatoes and sweet potatoes
  • 1 tbsp (15 mL) corn starch
  • 18 fresh sea scallops
  • 3 tbsp (45 mL) vegetable oil
  • 1/3 cup (75 mL) sliced green onions

Instructions

  1. In a large pot over medium heat, melt butter and sauté leek, celery, onions and carrot for 2 to 3 minutes.

  2. Add 2 ½ tbsp (37.5 mL) seasoning and sauté 1 minute.

  3. Add whipping cream and 2 ¾ cup (700 mL) coconut water; simmer 5 minutes.

  4. Add diced potato and sweet potato to the soup and simmer until potatoes are tender, about 10 minutes.

  5. Dissolve corn starch with remaining ¼ cup (50 mL) coconut water and simmer until desired consistency.

  6. Season scallops with remaining 1 ½ tbsp (22.5 mL) seasoning and vegetable oil. Grill scallop on both sides for 2 minutes

  7. Pour chowder into a bowl; garnish each bowl with 3 grilled scallops and sliced green onions.

  8. Chef’s Tips: Use 2 cans (400 mL each) Thai Kitchen Premium Coconut Milk in place of the coconut water and whipping cream. Use 1 lb (454 g) peeled and deveined cooked shrimp (21-25 count) in place of the scallops.

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