Scallop and Mushroom Chowder

• 4 tablespoons butter, divided use
• 1/2 pound bay scallops, rinsed and patted dry
• 1/4 cup all-purpose flour
• 1 (8-ounce) package sliced mushrooms
• 1 rib celery, finely chopped
• 1/4 cup white wine, preferably Chardonnay
• 1 (10-ounce) can condensed cream of potato soup (recommended: Campbell's)
• 1 (8-ounce) bottle clam juice
• 1 teaspoon seafood seasoning

1. In medium pot, over medium-high heat, melt 2 tablespoons butter.
2. Dredge scallops in flour.
3. Shake off excess and saute in butter for 3 minutes, or until opaque and starting to color.
4. Use a slotted spoon to remove scallops from pan and set aside.
5. Melt remaining 2 tablespoons of butter in pan.
6. Saute mushrooms and celery for 5 minutes.
7. Stir in wine, potato soup, clam juice and seafood seasoning.
8. Bring to boil, reduce heat and simmer for 10 minutes.
9. Stir in scallops with any accumulated juice and simmer for 3 minutes.

butter, bay scallops, allpurpose, mushrooms, celery, white wine, condensed cream, clam juice, seafood seasoning

Taken from www.foodnetwork.com/recipes/sandra-lee/scallop-and-mushroom-chowder-recipe.html (may not work)