My friend Jenni, of Lasagna Cupcake fame, expressed a burning desire to find out what I made the other night when I sent her a thank-you photo of my dinner with the single-serving tower of wine she kindly gifted me last month. It was perfect for being able to cook with, and have a few modest sips -especially on a day when I wanted to avert a cold but still relax for the weekend!
The critical tip here is: watch those scallops closely! No more than 3 minutes searing total (90 seconds per side)!
If you read the last post and haven’t tried ribboning scallions, here’s your chance. I was too impatient with the icing, which is why you don’t see any scallion curls in the photos here.
Original source (pre-substitutions): from Real Simple Magazine.
Corn & Potato Chowder with Seared Scallops
Prep Time: 10 mins
Cook time: 35 mins
Total time: ~45 mins
A filling soup with a meaty seared scallop garnish.
3 slices bacon, cut into small dice (I used turkey bacon this time)
2-3 sea scallops, patted dry
kosher salt and black pepper
1/2 small yellow onion, thinly sliced into half-moons
1 lone but large yukon gold potato, cut into a 1/2-inch dice
1/2 cup dry white wine
1 cup chicken broth
1/2 cup heavy cream (or coconut milk, in my case)
1/2 cup corn kernels, fresh (from 2 ears) or frozen
1/4 of a sprig of scallion, diced or julienned into curls
Optional: 1/2 cup canellini beans, rinsed
- In a large skillet, over medium heat, cook the bacon until crisp, about 5 minutes, a little more for turkey. Transfer to a plate lined with paper towels.
- If you don’t quite have 1 tablespoons of bacon drippings; supplement with olive oil and butter.
- Increase heat to medium-high.
- Season scallops with ¾ teaspoon salt and ¼ teaspoon pepper; cook until golden brown, about 90 seconds per side. Transfer to a plate.
- Add the onion to the drippings in the skillet and cook until translucent, about 3 minutes.
- Add the potatoes, sear for 2 minutes.
- Add beans (optional), wine, broth, and cream/coconut milk; cover partially and reduce heat. Simmer gently until the potatoes are tender, about 15 minutes.
- Add the scallops and corn and simmer gently to heat through. Sprinkle with the scallions and bacon.
Today’s Trial Recipe Rating:
Novelty Rating: 4 of 5 stars.
I don’t make a lot of creamy soups, so this was delicious, yet not as painfully heavy (or later as unhappy for my stomach) as using cream.
Likelihood of Repeat: 65%
Lesson learned: next time chop the potatoes even smaller, almost pea-sized. When I divided the original recipe proportionately, I ended up with a wet pile of potatoes with corn, and had to add more liquid mix after the fact. I have altered the proportions here for a more soup-like mix. Doesn’t really look like the original recipe’s picture, but whatever. I think I’d use real pork bacon next time, and regular coconut milk rather than lite.
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