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Seared Sea Scallops With Corn Chowder, Coriander and Lime

List of Ingredients



Makes 8 servings

Preparation time: 40 minutes

Cooking time: 1 hour, 40 minutes


4 ears whole fresh-shucked corn, reserving cobs; or 2 cups canned cream corn, divided

1 quart heavy cream

1/2 cup diced onion

1/2 cup diced celery

1/2 cup diced leeks

2 cups diced potatoes

1/2 pound applewood-smoked bacon, divided

2 cups low-sodium chicken broth

Sea salt and pepper to taste

16 large sea scallops, cleaned

1 tablespoon vegetable oil

1/2 cup (1 stick) butter, divided

1/4 cup chopped cilantro

2 tablespoons chopped chives

Juice of 1 lime




Recipe

If using fresh corn: Simmer half the shucked corn and all the corn cobs in cream for 1 hour. Remove cobs, puree in blender and reserve.

If using canned corn: Simmer half the canned corn with the cream while preparing the rest of the chowder.

In a stockpot, combine onion, celery, leeks, potatoes and all but 2 strips of the bacon. Cook the remaining bacon in the microwave or a skillet until crisp; drain and reserve for garnish.

Add chicken broth and corn/cream mixture to vegetable mixture. Simmer for 30 minutes. Season with salt and pepper.

Season sea scallops with salt and pepper. Heat a nonstick skillet. Sear scallops until caramelized on both sides and medium rare. Remove scallops from pan, add oil and let it heat, then return scallops to hot pan, cooking an additional 1 minute. Add 4 tablespoons butter and simmer 1 minute, taking care not to overcook the scallops.

Season chowder with cilantro, reserving a little for garnish, and chives.

Swirl in remaining butter and the lime juice to taste. Ladle into bowls. Top with scallops, crisp bacon and reserved cilantro.

Richard Blais, chef at Fishbone in Atlanta, provides this ultrarich chowder to showcase sea scallops (or Maine diver scallops), which are unusually fine right now. If you want to trim some of the fat, substitute half-and-half for the cream and omit the final swirl of butter. It should still be wonderful.


Per serving: 651 calories (percent of calories from fat, 77), 16 grams protein, 24 grams carbohydrates, 2 grams fiber, 56 grams fat, 191 milligrams cholesterol, 439 milligrams sodium.

From Altantal Journal Constitution 12/21/00