Nova Scotia Scallop Chowder

Preparation info

  • Serves


    • Difficulty


Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

  • About

Digby in Nova Scotia is the main base for the Canadian scallop-fishing industry. Scallops are ideal material for a chowder, since the meat is very firm; and this recipe, which comes from Digby, is well calculated to preserve their flavour.


  • scallops, white meat only, 1 kg (2 lb)
  • butter, 60


Melt the butter in a frying pan and brown the scallop meats on both sides. Then take them out and cut them up into quite small pieces. Return these to the pan and brown them all over.

Meanwhile, cook the potatoes and onions in lightly salted water to cover, until they are done, but not too soft. Add the fried pieces of scallop, with the pan juices, milk and seasoning. Heat the chowder t