15 minute Chowder

Peel and dice the potatoes and boil for 10 minutes.

Meanwhile, finely chop the Garlic and Onion then slowly fry in butter to a light brown colour.

Finely chop the Scallop Roe and add to fried Garlic and Onion, gently fry for one minute.

Add plain flour until all the butter is absorbed, heat mixture and break up any lumps to get a fine, dry mixture.

Quarter and add remaining Scallops and fry for a further 30 seconds (do not overcook!), the Scallops should still be partly translucent. Add the milk slowly, stirring constantly until mixture is of the consistency of double cream.

Add boiled potatoes and coriander to taste, simmer gently for 5 minutes before serving with fresh bread cut into large wedges for mopping up!

If you haven't got any Scallops, you aren't diving enough!

This recipe also works well with any firm fish (monkfish is good) or shellfish.

Enjoy... Mat