Scallop and Corn Chowder Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5 slices bacon, diced
1 1/2 pounds sea scallops (about 16), patted dry
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 small yellow onion, thinly sliced into half moons
1/2 pounds Yukon gold potatoes, cut into a 1/2 inch dice
1/2 cup dry white wine
1 cup chicken broth
1/2 cup heavy cream
Kernels from 2 ears of corn (about 1 cup - you can use canned or frozen if you can't get fresh)
1/4 cup chopped flat-leaf parsley
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Directions: |
Directions:In a large skillet, over medium heat, cook the bacon until crisp, about 5 minutes. Transfer to a paper towel-lined plate. You should have 2 T of bacon drippings; if necessary supplement with olive oil. Increase heat to medium-high. Season the scallops with the salt and pepper and cook until golden brown, about 2 minutes per side. Transfer to a plate. Add the onion to the drippings and cook 5 minutes. Add the potatoes, wine, broth and cream, cover partially, and reduce heat. Simmer gently until the potatoes are tender, about 20 minutes. Add the scallops and corn and simmer gently for 4 minutes. Sprinkle with parsley and serve. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: This makes a lovely chowder, but it is essential that the scallops be large and as fresh as possible. You must have them very dry, and the oil very hot or they will not brown.
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