The Oaks Restaurant Clam Chowder - cooking recipe

Ingredients

1 c. diced carrots
1 c. diced potatoes
1 c. diced celery
1/2 pt. oyster juice
2 cans Snow's clam chowder
2 cans evaporated milk
2 Tbsp. extra-virgin olive oil
1 or 2 c. sliced portobello mushrooms
1 tsp. minced fresh ginger
4 to 6 large scallops
1 tsp. minced parsley

Preparation

Heat oil in a nonstick skillet.
Add mushrooms along with ginger.
Saute over medium heat until mushrooms are soft. Increase heat to medium-high and add scallops.
Cook for about 3 minutes, stirring often.
For the last minute of cooking, add parsley.
The scallops should be seared on the outside, but still moist on the inside.