Smokey scallop chowder
Gorgeous plump scallops are the star of the show in this chowder that has a gentle smokiness from the croutons
How long will it take?
50 minutes
What’s the serving size?
Serves 6
What do I need?
- 500g scallops
- 2 tbsp butter
- 2 tbsp olive oil
- 1 stick celery, sliced ½ centimetre thick
- 1 leek, thinly sliced (white and light green parts only)
- 2 tbsp plain flour
- 500 ml vegetable stock
- 1 tbsp freshly squeezed lemon juice
- 2 large potatoes, cubed
- ½ cup dry white wine
- 3 sprigs fresh thyme
- 1 bay leaf
- 2 cups cream
- ¼ cup chopped fresh parsley
- Salt and pepper to taste
For the croutons
- A couple of slices of day-old bread, roughly chopped
- 2 tbsp melted butter
- 2 tsp smoked paprika
How do I make it?
- Make croutons by tossing chopped bread in melted butter and sprinkling with paprika. Place on a lined baking tray in a 150C oven and cook, flipping once until bread has a toasty appearance. Remove from oven and set aside to cool.
- Pat scallops dry with paper towel and lightly salt them.
- Heat 2 tablespoons of butter and the olive oil in a large frying pan over high heat.
- When butter is melted and simmering, carefully add scallops to pan ensuring they are not touching each other. If necessary cook scallops in batches.
- Sear for 2 minutes on each side or until a golden crust starts to form and the scallop releases easily from the pan.
- Remove the scallops from the pan and set aside.
- Transfer the butter from the pan into a large stockpot.
- Add celery and leek to the pot and cook, stirring occasionally until softened but not browned. Sprinkle with flour and cook for 2 minutes to cook out the flour.
- Add stock and lemon juice and whisk until smooth.
- Add potatoes, wine, bay leaf, thyme, and pepper and simmer for 10 minutes, or until the potatoes have started to soften.
- While potatoes are cooking, cut some of the scallops in half, reserving some whole scallops for serving.
- When the potatoes are tender, add cream and cut scallops. Season with salt and pepper to taste.
- Let chowder come to a simmer and then remove from heat immediately.
- Remove the thyme and bay leaf and discard them.
- Serve chowder in bowls, garnished with chopped parsley and smokey croutons and a couple of the whole scallops.
