Asparagus And Scallop Chowder Recipe - Cooking Index
Asparagus And Scallop Chowder Recipe - Cooking Index
| Quick Scallop Stock | ||
| 1 lb | 454g / 16oz | Sea scallops - connective tissue removed and discarded |
| 1 tablespoon | 15ml | Butter |
| 1 tablespoon | 15ml | Oil |
| 1 cup | 237ml | Dry white wine |
| 2 cups | 474ml | Water |
| 1 cup | 62g / 2.2oz | Onion - sliced (small) |
| 1 | Carrot - sliced | |
| 1 | Celery stalk - sliced | |
| 3 | Parsley sprigs | |
| 1 | Bay leaf - broken in half | |
| 6 | Black peppercorns | |
| Chowder | ||
| 4 oz | 113g | Thick-cut sliced bacon - cut in 1/4" cubes |
| 2 tablespoons | 30ml | Butter |
| 2 cups | 292g / 10oz | Chopped leeks, white and light green parts - (abt 2 large) |
| 1/4 teaspoon | 1.3ml | Dried thyme leaves |
| 1 tablespoon | 15ml | Flour |
| 1 1/2 cups | 355ml | Half-and-half |
| 3/4 cup | 177ml | 1% or 2% milk |
| 3/4 lb | 340g / 11oz | Yukon Gold or red boiling potatoes - peel, cut 1/2" dice |
| 3/4 teaspoon | 3.8ml | Salt |
| 1 | Freshly-ground black pepper | |
| 1/4 teaspoon | 1.3ml | Freshly-grated nutmeg |
| 1 | Cayenne pepper | |
| 3/4 lb | 340g / 11oz | Very thin asparagus - tough ends cut off and discarded |
| 1 1/2 tablespoons | 22ml | Chopped parsley, preferably flat leaf |
Quick Scallop Stock: Cut scallops horizontally into 1/4-inch-thick rounds and pat dry. Heat butter and oil until hot in heavy, medium-size nonreactive skillet (cast iron does not work well). Add scallops and saute, turning several times, until scallops are opaque and barely golden, about 2 minutes. Remove scallops to plate and reserve.
Add wine and water to skillet and scrape any brown bits off skillet bottom. Add onion, carrot, celery, parsley, bay leaf and peppercorns. Bring mixture to simmer and lower heat. Pour any juices from reserved scallops into skillet. Simmer stock, uncovered, 20 minutes.
Drain stock through large strainer into bowl and press down on vegetables with spoon to extract as much liquid as possible. Stock can be made 1 day ahead. Cool, cover and refrigerate. Cover and refrigerate cooked scallops separately.
Chowder: Blanch bacon in boiling water to cover 5 minutes. Drain and pat dry.
Heat butter in 3- or 4-quart, heavy saucepan over medium heat. Add bacon and saute, stirring, until crisp. Add leeks and thyme and stir and cook 2 minutes. Sprinkle flour over mixture and cook 1 minute more.
Heat half-and-half and milk until just hot. Gradually stir in Quick Scallop Stock and hot milk mixture. Add potatoes, salt, black pepper, nutmeg and cayenne pepper and lower heat to simmer. Simmer chowder, stirring often, until potatoes are just tender, about 10 minutes. Chowder can be prepared ahead to this point. Cool, cover and refrigerate.
Cut tops from asparagus spears and cut stalks diagonally into 1/2-inch pieces. Reheat chowder, stirring constantly, over medium heat and add asparagus and cook until just tender, 3 to 4 minutes. Add reserved scallops and cook 1 minute more. Season to taste with salt, black pepper and nutmeg. Ladle chowder into 4 or 5 shallow soup bowls. Garnish each with chopped parsley.
Source:
"Susan Wolfe on the http://www.eclix.net Food BB"
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