A hearty and wholesome chowder from the Isle of Man is the perfect cure for a blustery autumn day.
450g Manx scallops, rinsed and drained
2 tablespoons butter
1 bunch spring onion, minced
120g fresh mushrooms, sliced
2 tablespoons plain flour
125ml dry white wine
1 teaspoon salt
1 pinch ground white pepper
60g grated mature cheese
2 tablespoons chopped fresh parsley
Wash and drain Queen scallops. In a saucepan, melt butter over medium-low heat. Saute onions and mushrooms until tender. Stir in flour. Pour in milk and stir over medium heat until thickened and bubbly. Add wine, Queen scallops, salt and pepper. Cook over medium heat until thickened. Serve topped with cheese and parsley. Cooking time is 40 minutes. Serves 4.
Ith do shàth!
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