Seared Sea Scallop and Clam Chowder
Makes 4 servings
Ingredients:
Clams:
32 Manila clams, scrubbed and rinsed well
1 small shallot, diced
4 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 teaspoon chopped parsley
1/2 cup white wine
Soup:
2 tablespoons unsalted butter
1 tablespoon grape seed oil
3 ounces diced fat back or smoked bacon
1/3 cup diced onion
1/4 cup diced celery
2 tablespoons all-purpose flour
2 1/2 cups clam broth
8 ounces medium Yukon gold potatoes, peeled and diced small
1/2 cup heavy cream
1 tablespoon unsalted butter
1 teaspoon chopped fresh thyme
Scallops:
1 tablespoon extra-virgin olive oil
4 large sea scallops
2 teaspoons Spice de Cosette
juice from one lime
Finish and Serve:
2 tablespoons grape seed or vegetable oil
8 ounces baby spinach
1/4 cup chicken broth or water
Preparation:
To Make the Clams:
In a stainless steel pot with tightly fitting lid, combine all ingredients. Place over medium heat and steam until all clams open, 2 to 3 minutes.
Remove clams from pot, take meat out of shells and return meat to liquid left in pot. Set aside.
To Make the Soup:
In a 2-quart stainless-steel pot, combine butter, oil and fatback. Place over medium heat and cook until fat back starts to render its fat, 1 to 2 minutes. Add onion and celery and cook, stirring, 2 to 3 minutes.
Stir in flour and cook 1 minute. Whisk in 1 1/2 cups of the clam broth, whisking until smooth. Adjust heat and simmer.
Meanwhile, combine potatoes and remaining cup broth in a saucepan. Bring to a boil, adjust heat and simmer until potatoes are fork tender. Add potatoes to soup mixture.
Add the cream to the reserved clams and bring to a simmer. Stir in butter and thyme and mix well. Pour into soup.
Simmer soup 3 to 5 minutes. Season to taste with salt and pepper if needed.
To Make the Scallops:
In a nonstick skillet, heat oil over high heat. Season scallops with spice and sear until browned, 2 to 3 minutes on each side. Remove from pan and keep warm.
Finish and Serve:
Add baby spinach and the broth to the skillet the scallops cooked in and cook quickly 1 to 2 minutes. Distribute spinach between four large soup bowls. Top each bed of spinach with a scallop and ladle 3/4 to 1 cup of soup around each scallop.
Chef’s Tip:
Chef Leonard notes a that drizzle of lemon or herb olive oil is a nice touch and flavor booster for this dish.
Source: Ed Leonard, CMC
Ingredients:
Clams:
32 Manila clams, scrubbed and rinsed well
1 small shallot, diced
4 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 teaspoon chopped parsley
1/2 cup white wine
Soup:
2 tablespoons unsalted butter
1 tablespoon grape seed oil
3 ounces diced fat back or smoked bacon
1/3 cup diced onion
1/4 cup diced celery
2 tablespoons all-purpose flour
2 1/2 cups clam broth
8 ounces medium Yukon gold potatoes, peeled and diced small
1/2 cup heavy cream
1 tablespoon unsalted butter
1 teaspoon chopped fresh thyme
Scallops:
1 tablespoon extra-virgin olive oil
4 large sea scallops
2 teaspoons Spice de Cosette
juice from one lime
Finish and Serve:
2 tablespoons grape seed or vegetable oil
8 ounces baby spinach
1/4 cup chicken broth or water
Preparation:
To Make the Clams:
In a stainless steel pot with tightly fitting lid, combine all ingredients. Place over medium heat and steam until all clams open, 2 to 3 minutes.
Remove clams from pot, take meat out of shells and return meat to liquid left in pot. Set aside.
To Make the Soup:
In a 2-quart stainless-steel pot, combine butter, oil and fatback. Place over medium heat and cook until fat back starts to render its fat, 1 to 2 minutes. Add onion and celery and cook, stirring, 2 to 3 minutes.
Stir in flour and cook 1 minute. Whisk in 1 1/2 cups of the clam broth, whisking until smooth. Adjust heat and simmer.
Meanwhile, combine potatoes and remaining cup broth in a saucepan. Bring to a boil, adjust heat and simmer until potatoes are fork tender. Add potatoes to soup mixture.
Add the cream to the reserved clams and bring to a simmer. Stir in butter and thyme and mix well. Pour into soup.
Simmer soup 3 to 5 minutes. Season to taste with salt and pepper if needed.
To Make the Scallops:
In a nonstick skillet, heat oil over high heat. Season scallops with spice and sear until browned, 2 to 3 minutes on each side. Remove from pan and keep warm.
Finish and Serve:
Add baby spinach and the broth to the skillet the scallops cooked in and cook quickly 1 to 2 minutes. Distribute spinach between four large soup bowls. Top each bed of spinach with a scallop and ladle 3/4 to 1 cup of soup around each scallop.
Chef’s Tip:
Chef Leonard notes a that drizzle of lemon or herb olive oil is a nice touch and flavor booster for this dish.
Source: Ed Leonard, CMC
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