Things melt. Some not in a nice way. Like berries. The fish on the other hand was just thawed and still very usable. But we’ve had a lot of scallops, halibut cheeks and salmon this week. Now I’m not complaining exactly, except I wouldn’t indulge in this much good product in just one week.
This scallop chowder came together from a scan through of many recipes none of which I honestly feel moved to credit. Unlike the salmon patties that I made primarily from Ina Garten’s recipe (up next).
Start with the bacon in a heavy pot. Ok, this may not look heart healthy but really it’s a small amount for flavor. Hint- cook a little extra as you will inevitably nibble a half a strip. And let’s remember all those green smoothies we also consume.
But no don’t because we want to fry up the scallops and veg in the drippings:) First lightly sear off the scallops in the bacon fat (did I just say that out loud?) Just till opaque- we don’t want them triple bouncing off the floor. Set them aside with the juice that forms. Scallops have some water content that will release when cooked. Side note: when you sear them to serve individually don’t cook too many at one time or you end up sort of steaming them. The juices here though just add to the chowder.
Let them cool. Then cut them up into about thirds.
I used some lovely red potatoes.
Then the basics- leeks, carrots and celery. After the scallops are removed, you’ll add a little butter to cook up the veggies and then deglaze with a little white wine and reduce just a couple minutes.And fresh herbs. Always fresh herbs when you can I say. Thyme. Bay. Marjoram. I did use some Old bay seasoning which somehow reminds me of my grandma cooking… but it has its place. No offense grandma.
And here’s what you do when you forgot to thaw the stock. I had to guestimate a wee bit on amount. This is chicken stock. I also used a nice clam juice from the store as I had no fish stock on hand. Clam juice isn’t cheap hence the addition of the chicken. But 4-5 cups of clam juice would also be most excellent. At the end I took about a cup of the entire soup, including the scallops to the blender. Add this back in to thicken it up a bit.
Et bon voila. Scallop chowder. Fresh Scallop Chowder recipe is attached for more details. But please please remember to use YOUR taste buds. Add a little more of this or that. Make it your own.
One Year ago: Tarragon Chicken and Cranberry Salad– warning: photos of raw chicken carcuss!
Our furry family is finally able to rest peacefully side by side! But Toby keeps one eye open;)