Scallop and Corn Chowder
Everyone knows the staple clam chowders and other common seafood soups but this one uses delicious scallops. Taking the great flavors of a classic chowder like bacon, cream and potatoes and punching it up with fresh scallops and corn you can create a hearty but elegant dish. You can add a few dashes of tabasco and some Worcestershire sauce too if you want to enhance the flavor even more.
Ingredients
1 1/2 lb sea scallops (about 16), patted dry
5 slices bacon, cut into small dice
1/2 lb Yukon gold potatoes, peeled (if you desire) and cut into 1/2-inch dice
1 small yellow onion, thinly sliced in half moons
1 cup corn kernels (use fresh if you can or frozen will work too)
1 cup low sodium chicken broth
1/2 cup dry white wine
1/2 cup heavy cream
1/4 cup chopped fresh leaf parsley
kosher salt and fresh ground black pepper
Directions
1. In a large skillet, over medium heat, cook the bacon until crisp, about 5 min. Transfer to a plate lined with paper towels.
2. You should have about 2 tbsp of bacon drippings; if necessary, supplement with olive oil. Increase heat to medium - Âhigh. Season scallops with 3/4 teaspoon salt and 1/4 teaspoon pepper; cook until golden brown, about 2 min. per side. Transfer to a plate.
3. Add the onion to the drippings in the skillet and cook until translucent, about 5 min.
4. Add the potatoes, wine, broth, and cream; cover partially and reduce heat. Simmer gently until the potatoes are tender, about 15 min.
5. Add the scallops and corn and simmer gently to heat through. Sprinkle with the parsley and bacon.
