Be sure to remove the tough muscle
piece on each scallop before cooking.
Scallop and Bacon Chowder
1 C. (packed) fresh Italian parsley
3/4 C. olive oil
1/2 t. salt
8 oz. bacon, coarsely chopped
2 large leeks (white and pale green parts only), thinly sliced
3 garlic cloves, chopped
1 T. chopped fresh thyme
1 1/2 C. frozen corn kernels
1 1/2 lbs. russet potatoes, peeled, cut into 1/2-inch pieces
3 8-oz. bottles clam juice
1 C. whipping cream
1 lb. bay scallops, connective tissue removed
Blend parsley, oil, and salt in blender until smooth. Pour into small bowl.
(Parsley oil can be made 1 day ahead. Cover and refrigerate. Bring to room
temperature before using.)
Cook bacon in heavy large pot over medium-high heat until crisp and brown. Using
slotted spoon, transfer bacon to paper towels to drain. Pour off all but 3
tablespoons drippings from pot. Add leeks, garlic, and thyme to pot and saute
until leeks begin to soften, about 3 minutes. Add corn and saute 2 minutes.
Add potatoes, clam juice, and cream; bring to boil. Reduce heat and simmer until
potatoes are tender, about 10 minutes. Add scallops and bacon and simmer until
scallops are just opaque in center, about 5 minutes. Season to taste with salt
and pepper. Ladle chowder into bowls. Drizzle 1 teaspoon parsley oil atop
chowder in each bowl and serve.
Serves 8 for first-course or 4 for entree.
-- Source: Bon Appetit, December 2001