Busters Recipes

Shrimp and Scallop Chowder
1 small-to-medium red onion 1 cup bagged "baby" carrots
2 tablespoons extra virgin olive oil
2 garlic cloves, smashed
2 cups frozen corn kernels
2 cups clam juice
2 cups diced canned tomatoes
1 medium red skin potato, diced into 1/4- to 1/2-inch cubes
1 cup dry white wine or boiling water
3/4 pound bay scallops
3/4 pound peeled and deveined large shrimp
1 cup frozen peas
Salt to taste
Freshly ground pepper or Tabasco sauce
2 to 3 tablespoons fresh lemon juice
Dice the 1 onion and finely chop or thinly slice the bag of carrots.
In a sauté pan, heat the 2 tablespoons olive oil over high. Lower the heat
to medium and add the onions and carrots. Cook vegetables until soft, about
3 to 4 minutes. Meanwhile, in a medium soup pot, combine the 2 cloves
garlic, 2 cups corn, 2
cups clam juice, 2 cups diced tomatoes, 1 cubed potato, and 1 cup wine or
water. Cover and bring to a boil over high heat.
Lower the heat on the clam juice-tomato mixture and add the softened
vegetables. Cook the chowder, stirring occasionally, about 5 minutes. Add
the 3/4 pound scallops and 3/4 pound shrimp, the 1 cup peas, and salt. Cover
the pot, turn off the heat, and allow the mixture to sit until the seafood
is cooked through, about 5 to 7 minutes.

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