Scallop Chowder
We make this for our Christmas eve meal and love it. This year I added sherry which makes it even more special. Also, I pre-cooked the scallops in the bacon fat. This gives you more control over the scallops, so they aren't overcooked or undercooked in the chowder.
I grew up on oyster stew, but Tom didn't, so we've compromised over the years by first making clam chowder, then lobster bisque (which was way too much work) and now this scallop chowder.
Tom buys the scallops fresh from our local seafood provider (Maine Harvest in Elmira), but I am sure that frozen would work well, too, as long as they are dry, not wet, scallops.
---Barbara
Scallop Chowder
(adapted from Fine Cooking, Allison Ehri Kreitler)
Makes 5 cups, serves 4
1 pound (about 6 large) dry ocean scallops, side muscle removed
4 slices bacon
2 T. unsalted butter
2 small celery ribs, sliced 1/4 inch thick (about 1/2 cup)
1 medium yellow onion, cut into 1/4 inch dice (about 1 cup)
2 T. flour, preferably instant flour like Wondra
2 8-ounce bottles clam juice (or 2 cups clam broth)
1 large Yukon Gold potato, peeled, 1/2 inch dice (about 1 3/4 cups)
1/2 cup heavy cream (be generous, use up to 3/4 cup)
1 dried bay leaf
1/2 t. chopped fresh thyme
Freshly ground black pepper
tiny pinch of sea salt
Divide the chowder among 4 shallow bowls and garnish each with crumbled bacon and a leaf of parsley.
Serve with a crusty, warm roll.
B
2 T. dry sherry
1 T. chopped fresh flat-leaf parsley
Remove the side muscle from the scallops and pat them dry with a paper towel.
In a 4 quart pot or Dutch oven, cook the bacon over medium heat, turning occasionally, until crisp, about 8 minutes. Remove to a paper towel lined plate. Crumble once cooled.
1 T. chopped fresh flat-leaf parsley
Remove the side muscle from the scallops and pat them dry with a paper towel.
In a 4 quart pot or Dutch oven, cook the bacon over medium heat, turning occasionally, until crisp, about 8 minutes. Remove to a paper towel lined plate. Crumble once cooled.
Over medium heat, in the pre-heated bacon fat, add the scallops in one layer and do not move for 3 minutes. This allows them to become golden brown and prevents them from sticking to the bottom of the pot. Turn them over, using tongs, and continue cooking for 1-2 minutes just until they begin to firm up. Do not overcook. Remove them to a plate, set aside.
Pour off the fat and wipe out the pot with paper towels. Melt 2 T. of the butter in the pot over low heat.
Add the celery and the onion, and cook, covered, stirring occasionally until softened but not browned, about 5 minutes.
Sprinkle with the flour and cook, stirring occasionally, for 2 minutes to get rid of the raw flavor. Whisk in the clam juice until smooth. (Tip: preheat the clam juice in the microwave to speed up the process.)
Add half the bacon, the potatoes, cream, bay leaf, thyme, 1/8 t. black pepper, and simmer until the potatoes are tender, about 12 minutes.
Pour off the fat and wipe out the pot with paper towels. Melt 2 T. of the butter in the pot over low heat.
Add the celery and the onion, and cook, covered, stirring occasionally until softened but not browned, about 5 minutes.
Sprinkle with the flour and cook, stirring occasionally, for 2 minutes to get rid of the raw flavor. Whisk in the clam juice until smooth. (Tip: preheat the clam juice in the microwave to speed up the process.)
Add half the bacon, the potatoes, cream, bay leaf, thyme, 1/8 t. black pepper, and simmer until the potatoes are tender, about 12 minutes.
Cut the scallops into 3/4 inch pieces. Season them very lightly with sea salt.
Stir in the scallop pieces, sherry, and 1 T. parsley. You basically want to warm up the scallops. Bring barely to a simmer, remove from the heat, cover to keep warm.
Remove the bay leaf from the chowder.
Stir in the scallop pieces, sherry, and 1 T. parsley. You basically want to warm up the scallops. Bring barely to a simmer, remove from the heat, cover to keep warm.
Remove the bay leaf from the chowder.
Divide the chowder among 4 shallow bowls and garnish each with crumbled bacon and a leaf of parsley.
Serve with a crusty, warm roll.
B