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Quick Scallop Chowder

From Metropolitan Cook Book By Metropolitan Life Ins.

Source and licence

From Metropolitan Cook Book By Metropolitan Life Ins, printed page 8, digitised by the Internet Archive: https://archive.org/details/1964-02-recipe-metropolitan-cook-book-by-metropolitan-life-ins

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. 1 can (13-ounce) Vichyssoise 1 pound sea scallops, fresh or Posen, cut Cut chives (Defrost sea scallops, if frozen).
  2. Cook sea scallops 5 minutes in boiling salted water to cover;
  3. drain.
  4. Cut in halves or quarters.
  5. Add to Vichysoisse;
  6. heat to serving temperature but do not allow to boil Garnish with cut chives.
  7. Makes 2 generous servings.