A hearty and wholesome chowder from the Isle of Man is perfect for a scrumptious summer Sunday supper.
450 g Manx scallops, rinsed and drained
2 tablespoons butter
1 bunch spring onion, minced
120 g fresh mushrooms, sliced
2 tablespoons plain flour
250 ml milk
125 ml dry white wine
1 teaspoon salt
1 pinch ground white pepper
60 g grated mature cheese
2 tablespoons chopped fresh parsley
Wash and drain 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, 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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