SCALLOP CHOWDER

Recipe courtesy of chef Joshua Riazi, the Genesis Center

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RECIPE

INGREDIENTS

  • 1 lb of Scallops

  • 1 lb of fish cut into chunks or shrimp

  • 1 can of coconut milk

  • 2 cups of water

  • 2 cups of puréed tomato (or tomato sauce)

  • 1 tablespoon of yellow curry powder

  • 1 tablespoon blackening seasoning or old bay (both if you like spice)

  • 2 potatoes peeled and diced

  • 1 onion diced

  • 4 garlic cloves minced

  • a dash of sugar

  • salt and pepper to taste

  • 2 tablespoons of butter or olive oil

INSTRUCTIONS

Heat a pan over medium heat. Add butter or olive oil to pan and heat. Sweat vegetables till soft. Add liquids and seasonings and stir. Add potatoes and simmer until almost done. Add seafood and simmer for a few minutes till scallops turn opaque. Add salt and pepper to taste. Enjoy.