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Pike Place Seared Scallop Chowder

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Pike Place Seared Scallop Chowder
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Makes: 4 servings adjust

Owner Larry Mellum of Pike Place Chowder joined Margaret to demonstrate how to prepare their delicious seared scallop chowder and talk about the restaurant's history. He also showcased a classic New England clam chowder and a seafood bisque; and shared the recipe for the seared scallop chowder. You can find it by checking out the Kitchen Monki section of our website.

Visit our website at www.pikeplacechowder.com

Two Convenient Downtown Locations

Pike Place Market Pacific Place Center
1530 Post Alley 600 Pine Street, 4th floor
Seattle, WA 98101 Seattle, WA 98101
206-267-2537 206-838-5680



  • Cooking Oil, vegetable or canola

Step 1

Cover the bottom of a large soup pot or dutch-oven with mild-tasting cooking oil and bring to high heat.


  • 2 pounds Bay Scallops

Step 2

Add Bay Scallops and sear to a light golden brown, turning frequently. Lower heat.


  • 1 cup Yellow Onion, diced
  • 3 tablespoons Sea Salt

Step 3

Add diced onion and sauté until translucent. Mix in sea salt.


  • 12 cup All-Purpose Flour
  • 3 cups Water

Step 4

Sprinkle flour over the mixture and slowly add water, stirring until smooth.


  • 6 cups Heavy Cream, per lm
  • 2 cups Potato, pre-cooked, steamed and diced (leave firm)

Step 5

Add cream and pre-cooked, diced potatoes. Stir until chowder reaches 190-degrees.


  • 1 medium Tomato, or 2 roma tomatoes, diced
  • 12 cup Fresh Dill, chopped
  • 13 cup Lime Juice, about 3 limes

Step 6

Remove from heat and add diced tomato, chopped dill, and lime juice. Let the mixture cool to 155-degrees and enjoy our award-winning chowder.

Step 7

For gluten-free chowder, substitute rice flour or arrowroot.
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