Here is one of my favorite "comfort food" recipes for those day where I just need something warm and yummy. Scallops, potatoes, corn and cream - what could be better???
8 strips bacon, thickly sliced
1 lg. yellow onion, finely shopped
2 stalks celery, chopped
2 c. fresh corn (cut off the cob) – frozen ok too
2 lg. carrots, ½” slices
1 – 14 oz. can creamed corn
3 c, milk
1/3 c. heavy cream
¼-1/2 tsp. red pepper flakes
¼ tsp. ground sage
3 Tbs. chopped chives (for garnish)
2 lb. sea scallops
¼ c. canola oil
Salt & Pepper
In a large, heavy saucepan, slowly cook bacon until very crisp; drain on paper towels; cut with scissors into 1” pieces and set aside. Pour off all but 1 Tbs. bacon fat. Put onion & celery into bacon fat and cook over me. Heat until softened – about 10 min.
Stir in corn, carrots, creamed corn, and milk. Simmer gently for about 25 min. stirring occasionally, until carrots are tender. (Meanwhile make ½ of the recipe for buttermilk Mashed Potatoes - recipe follows) To milk and corn mixture add cream, red pepper flakes, sage and half the reserved bacon pieces. Stir and keep warm while you make the scallops.
Rinse off scallops and dry well. Heat oil in large skillet to medium hot. In batches, sauté scallops 1-1/2 min. each side until very golden (if overcooked, they will be though and dry.) Salt and pepper them.
Put a scoop of mashed potatoes in the center of each shallow bowl and ladle chowder around potatoes. Top each w/ 3 or 4 scallops and garnish each dish with reserved bacon and chives. Salt and pepper to taste.
Buttermilk Mashed Potatoes
10 med. baking potatoes, peeled and halved
10 whole garlic cloves, peeled
1-1/2 c. buttermilk
½ c. minced parsley
Salt and pepper to taste
Drop potatoes and garlic into a large pot of boiling water and cook until potatoes are fork tender. Drain and mash potatoes and garlic together with remaining ingredients. Serve.
From Susan Branch - Autumn
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