Mussel & Scallop Recipes

Scallop Corn Chowder


5 Slices Good Quality Bacon, cut into small pieces

24 Scallops

Salt and Pepper to taste

1 Brown Onion, sliced

500 grams Kipfler Potatoes, peeled and sliced into rings

1/2 cup Dry White Wine

1 cup Chicken Broth (stock)

1/2 cup Pure Cream

1 cup Corn Kernels

1/4 cup Parsley, chopped

Scallop Corn Chowder

Step 1. In a large pan cook bacon until crisp, transfer to paper lined plate.

Step 2. Use excess fat from bacon once hot to sear seasoned scallops until golden (approx 2 minutes per side) transfer to plate with bacon.

Step 3. Add onion to pan once scallops are removed and cook slightly then add potatoes, wine, stock and cream, simmer gently until potatoes are cooked.

Step 4. Add scallops and corn, heat through and top with bacon and parsley.


“Note” serve with garlic brushed baguette that has been sliced and baked
until golden and crunchy in oven.

Call us for more information about our range of fresh fish or fill out our seafood enquiry form. We also have a tempting range of fresh shellfish to select from.