Scallop Chowder - cooking recipe

Ingredients

1/4 lb. butter
1 lb. scallops
1/2 c. 1/4-inch diced onions
1/2 c. 1/4-inch diced celery
1/2 c. 1/4-inch diced carrots
2 small bottles clam juice
2 c. milk
1/4 c. white wine
2 c. whole canned white potatoes, cut in bite sized pieces
1/2 tsp. sage

Preparation

Heat butter in large skillet.
Add scallops and salt and pepper to taste.
Cook until scallops are cooked.
Remove and put aside.
Add onions, celery and carrots.
Cook for 7 minutes.
Add sage and white wine.
Cook 3 minutes.
Add milk.
Lower heat to simmer and clam juice.
Heat until hot.
Add potatoes and scallops.
Let simmer for 20 minutes, then serve.