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Total Time
50mins
Prep 25 mins
Cook 25 mins

A good seafood lunch or light supper year-round, but I like it when the weather gets chilly. If used as an appetizer, can stretch to 6 servings.

Ingredients Nutrition

Directions

  1. Process 1/2 cup corn with 1/2 cup milk; set rest of corn and milk aside.
  2. Melt butter in a large saucepan and over medium heat fry leek through garlic 4-5 minutes until the leek is soft.
  3. Turn heat to low, add green pepper and potato and cook, stirring, 3-4 minutes.
  4. Stir in flour and cook 1-2 minutes until mixture turns frothy.
  5. Stir in stock, corn-milk puree and rest of milk and corn; season with salt and pepper.
  6. Turn heat to high, bring to a boil, lower heat and simmer, partially covered 15-20 minutes until pepper and potato are tender.
  7. Stir in the scallop slices and cook 4 minutes.
  8. Stir in the mussels and paprika and heat 2 minutes.
  9. Stir in the cream and heat through; adjust seasonings and serve hot.