Who doesn't wish for "restaurant-worthy" recipes for a dinner party - the "show-stopper" as they say.
This one has been part of the KB repertoire since 2005 and, with minimal modification, comes from the Real Simple folks.
You can make this in front of guests if you have a kitchen cum theatre. Or (with preparation) you can begin this about a 1/2 hour before serving, and then pause before the last step. The last (4 minute) step of adding the scallops and corn should be done just before serving.
It presents best in a somewhat shallow soup bowl, with the scallops and corn clearly the star attraction, nestled in luscious broth.
It serves 4, but can be doubled easily, and see Notes for substitutions and other Tips. Everyone would wish for seconds, but they need to save room for the rest of your fabulous dinner!
Getting Ready:
- cut up the bacon (could be done the day before)
- cut up the potatoes (optional to peel; this could be done the day before, but potatoes would have to be stored in water in the fridge - and then patted dry before using)
- thaw the corn if using frozen or cut from cob if using fresh
- prep the onion (could be done the day before)
- prep the parsley
- measure liquid ingredients
5 slices bacon, 1/4 - 1/2" diced
1.5 lbs sea scallops (about 16), patted dry
3/4 tsp kosher salt
1/4 tsp freshly ground black pepper
In a large non-stick skillet, over medium heat, cook the bacon until crisp, about 5 minutes, and transfer to a plate lined with paper towels.
You should have about 2 tablespoons of bacon drippings; if necessary, supplement with purchased bacon fat, or olive oil. Increase the heat to medium-high. (If you are inexperienced cooking scallops, take a peek at the tips from @kitchn.) Season the scallops with the salt and pepper, and cook until golden brown, about 2 minutes per side. NOTE that it's best to not crowd scallops in a pan, so cook these in batches of maybe 4-6 - again, adding more bacon fat or olive oil as required per batch. Transfer to a plate, and cover loosely with foil to keep warm.
1 small yellow onion (see Notes)
Peel the small onion and slice it in half from root to top, and then thinly slice each half into half-moons. Add the onion to the drippings in the skillet and cook until translucent, about 5 minutes. Do not go past that stage.
1/2 pound Yukon gold potatoes
1/2 cup dry white wine
1 cup chicken broth
1/2 cup heavy cream
You have the option of peeling the potatoes or not. Cut them into a 1/2-inch dice.
Add the potatoes, wine, broth, and cream; cover partially and reduce heat. Simmer gently until the potatoes are tender, about 15 minutes. At this point you could pause for a bit - turning the heat to low so the broth does not boil away.
1 cup corn kernels, fresh or frozen (but thawed)
1/4 cup chopped flat-leaf parsley
Here's the last 4 minute step. Return the scallops to the pan, and add the corn. Simmer gently for 4 minutes to heat through. You can see from the photos that this is not meant to be a chowder where the ingredients are buried by the broth - but if necessary add a wee bit more heavy cream.
Sprinkle with the parsley and bacon.
Notes and Tips...
- Scallops - I have made this with frozen scallops - just be sure they are not the teeny, tiny ones.
- Bacon Fat - I'm sure I don't need to convince you that this recipe is better with bacon fat. If you need a bit of extra fat when browning the scallops, use bacon fat collected from a previous bacon cook, or buy bacon fat - available at many delis.
- Yellow Onions - these are the typical onions you buy at the grocers, but you could use the even sweeter Vidalia onion. These tend to be larger in diametre and so you'd end up with giant "half moons - but you could cut the moons in half.
- Substitutions - you can use shrimp or firm white-fleshed fish such as cod or halibut
- For KB Recipe Attribution Practices please click here.
<== Questions or Comments about this recipe? Visit the Recipe Q. C. page - looking forward to hearing from you!
