August 06, 2006

Scallop and Corn Chowdah




Scallop and Corn Chowder
Makes 4 servings


5 slices bacon
1 1/2 pounds sea scallops (about 16) -- I used bay scallops, the smaller kind because they are waaay less expensive
3/4 tsp. kosher salt
1/4 tsp. black pepper
1 small yellow onion, thinly sliced into half-moons
1/2 pound Yukon gold potatoes, cut into 1/2-inch pieces, peeled first if desired
1/2 cup dry white wine
1 cup low-sodium chicken broth
1/2 cup heavy cream
1 cup corn kernals, frozen or fresh (from 2 ears) -- I used a can of creamed corn
1/4 cup finely chopped fresh flat leaf parsley leaves



Fry the bacon in a large skillet or stockpot over medium heat until crisp. Transfer to a paper towel-lined plate; set aside. You should have about 2 tablespoons of bacon drippings remaining in the pan (if not, supplement with olive oil). Rinse the scallops and pat them dry with paper towels. Season them with the salt and pepper. Increase the heat to medium-high. Add some of the scallops to the pan, being careful not to crowd them. Cook until goden brown, about 2 minutes per side. (Less time for smaller scallops) Transfer to a plate. Repeat with the remaining scallops.


Reduce heat to medium. Add the onion to the pan and cook until softened, about 5 minutes. Add the potatoes, wine, broth, and cream. Bring to a simmer. Cover partially and simmer gently until the potatoes are tedner, about 20 minutes. Add the scallops and corn and cook for 4 minutes. To serve, ladle into bowls and sprinkle with the parsley and crumbled bacon. Recipe from Real Simple - Meals Made Easy.