Tasmanian Seaweed and Scallop Chowder
A creamy chowder showcasing fresh scallops and Tasmanian seaweed, enriched with potatoes and leeks for a coastal Australian taste. This australian-inspired soups ready in about 45 minutes pairs large, cleaned fresh scallops, unsalted butter, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 large, cleaned fresh scallops
- 1/4 cup, soaked and chopped Tasmanian dried seaweed (wakame or kelp)
- 2 medium, peeled and diced into 1/2-inch cubes potatoes
- 1 large, white and light green parts thinly sliced leek
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 4 cups chicken or vegetable stock
- 1 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped for garnish fresh parsley
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Melt 3 tbsp unsalted butter in a large pot over medium heat. Add 1 large thinly sliced leek and sauté for 5 minutes until soft and fragrant.
- Step 2: Stir in 3 tbsp all-purpose flour and cook, stirring constantly, for 2 minutes to form a roux without browning.
- Step 3: Gradually whisk in 4 cups chicken or vegetable stock and bring to a simmer. Add 2 medium diced potatoes and 1/4 cup soaked and chopped Tasmanian seaweed. Simmer for 15 minutes until potatoes are tender.
- Step 4: Add 12 cleaned large scallops to the pot and cook for 3-4 minutes until scallops are just opaque and tender.
- Step 5: Stir in 1 cup heavy cream, 1 tsp salt, and 1/2 tsp black pepper. Heat through gently for 2 minutes without boiling.
- Step 6: Ladle chowder into bowls and garnish with 2 tbsp chopped fresh parsley before serving.
Frequently asked questions
How long does Tasmanian Seaweed and Scallop Chowder take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tasmanian Seaweed and Scallop Chowder?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large, cleaned fresh scallops from drying out.
Can I substitute ingredients in Tasmanian Seaweed and Scallop Chowder?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tasmanian Seaweed and Scallop Chowder for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Tasmanian Seaweed and Scallop Chowder?
Australian soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
