124. SCALLOP and CORN CHOWDER with BACON

makes four servings


5 slices bacon (4 oz.), cut into a small dice
1 1/2 lb. sea scallops (about 16), patted dry
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 small yellow onion, thinly sliced into half-moons
1/2 lb. Yukon gold potatoes, peeled (if desired) and cut into a 1/2-inch dice
1/2 cup dry white wine
1 cup chicken broth
1/2 cup heavy cream
kernels from 2 ears of corn (about 1 cup)
1/4 cup chopped flat-leaf parsley

In a large skillet, over medium heat, cook the bacon until crisp, about 5 minutes. Transfer to a plate lined with paper towels. You should have about 2 tablespoons of bacon drippings; if necessary, supplement with olive oil. Increase heat to medium-high. Season the scallops with the salt and pepper and cook, working in batches, until golden brown, about 2 minutes per side. Transfer to a plate. Add the onion to the drippings in the skillet and cook until translucent, about 5 minutes. Add the potatoes, wine, broth, and cream, cover partially, and reduce heat. Simmer gently until the potatoes are tender, about 20 minutes. Add the scallops and corn and simmer gently for 4 minutes. Sprinkle with the parsley and bacon.


courtesy of: Real Simple, September 2005