| 1½ pounds sea scallops | | | | potatoes, quartered 2 leeks |
| 3 tablespoons minced fresh parsley | | | | 1 cup sliced onions I tablespoon oil |
| 2 tablespoons lemon juice | | | | 3 cups water |
| 2 teaspoons chopped fresh basil or ½ teaspoon | | | | 6 small red potatoes, cubed |
| dried basil 1 teaspoon chopped fresh rosemary or | | | | ½ cup sliced celery |
| ¼ teaspoon dried rosemary | | | | I teaspoon dried tarragon |
| I teaspoon chopped fresh dill or ¼ teaspoon dill | | | | ½ teaspoon dried thymepinch of ground white |
| weed 1 clove garlic, minced | | | | pepper |
| 1/8 teaspoon black pepper 1 teaspoon olive oil | | | | 1 pound cod or haddock fillets, cut into large chunks |
| 1 cup sliced onions | | | | 12 clams, scrubbed |
| 1 cup sliced sweet red and yellow peppers | | | | ¼ pound lobster meat, chopped |
| 1 cup sliced mushrooms | | | | 1 cup low fat milk or evaporated skim milk |
| 1 ½ cups peeled and diced tomatoes | | | | 2 tablespoons minced fresh parsley |
| 1 cup fish stock or chicken broth | | | | 2 tablespoons minced sweet red pepper |
| In a medium bowl, combine the scallops parsley, lemon | | | | In a 2 quart saucepan combine the stock and baking |
| juice, basil, rosemary, dill, garlic, and black pepper. | | | | potatoes. Bring to a boil over high heat, then reduce |
| Marinate 2 hours in the refrigerator. In a large nonstick | | | | the heat to low and simmer for 20 minutes. Cut the |
| frying pan over medium high heat, heat the oil for 30 | | | | leeks in half lengthwise and wash thoroughly to |
| seconds. Add the onions and peppers and saute for 5 | | | | remove any grit from between the layers. Thinly slice |
| minutes. Add the mushrooms and cook for 1 minute. | | | | the leeks, using the white part. Combine the leeks, |
| Add the tomatoes and stock. Bring to a simmer. Drain | | | | onions, and oil in a small frying pan. Saute over medium |
| and discard the lemon marinade from the scallops. | | | | heat for 8 to 10 minutes, or until golden. Transfer the |
| Add the scallops to the frying pan. Simmer for 4 to 6 | | | | leeks and onions to a blender. Add the cooked |
| minutes. Using a slotted spoon, remove the scallops | | | | potatoes and stock. Process on high for I minute, or |
| and vegetables to a platter. Increase the heat to high | | | | until smooth. In a 3 or 4 quart saucepan, combine the |
| and boil the stock until reduced by half. Pour over the | | | | water, red potatoes, celery, tarragon, thyme, and white |
| scallops. | | | | pepper. Bring to a boil over high heat, then reduce the |
| New England Fish Chowder | | | | heat to low and simmer for 10 minutes. Add the cod or |
| 1 cup fish stock or chicken broth | | | | haddock, clams, and lobster. Simmer for 5 minutes. Stir |
| 1 quart fish stock or chicken broth 2 large baking | | | | in the milk. |