If you can’t find small, sweet, tender bay scallops, you can use larger scallops as long as they’re fresh. Just cut them into ½-inch pieces before sautéing and be careful not to overcook them.

Add more milk if the soup is too thick.) Stir in the corn. Cook 1 minute. Stir in the scallops. Cook, stirring often, until the scallops are just opaque, about 2 minutes. Taste; adjust the seasoning.

If you’ve ever visited the Maritime provinces of Canada, you know the unbeatable charm of a good seafood chowder—especially in Nova Scotia, where fresh haddock, shrimp, scallops, and even lobster find ...

Kristen from Attleboro recently went to the Mooring in Newport and loved their scallop chowder. How very timely is her request for the recipe to try and make at home. This is the chowder that has ...

Add the scallops, season with salt and pepper and cook over moderately high heat until browned, about 1 1/2 minutes per side. Ladle the soup into bowls; top with the scallops and chives and serve.

Scallops are among the most popular types of seafood with chefs and home cooks for good reason. They’re quick-cooking, versatile, and easily available in regular grocery stores and specialty ...