Cut all the vegetables into 5 mm to 1 cm cubes. After cutting the potato, soak in water for a few minutes, and drain thoroughly.
Heat olive oil in a pot and saute the vegetables thoroughly over medium heat.
Once the onions start to turn translucent, add flour and stir well until it's no longer floury.
Pour in water, milk, and consommé and turn up to high heat. Once the pot is boiling, reduce to low heat, stir occasionally and simmer for about 10 minutes.
Once the vegetables soften, add the scallops and keep simmering for about 3 to 5 minutes. Adjust the seasoning with salt and pepper and it's done!
Serve in a soup bowl, and garnish with parsley. You can turn this into a cafe-style soup set if served with French bread.
Story Behind this Recipe
When I had leftover boiled scallops, I used them in place of Manila clams and made this clam chowder. Because it turned out so good, I now make this chowder with scallops more frequently than regular clam chowder. What makes me happy is that there is no need to de-sand and no trash (= clam shells) as well.
When sauteing the vegetables, adjust the heat to not let them burn. Quickly stir and saute with a spatula as soon as you add the flour. There is no thickness to the stew at first, but the liquid will reduce and gradually thicken as you let it simmer until the vegetables soften.