2Tbsp. butter
3 1/4in thick slices Pancetta (trimmed of excess fat and cut into small pieces, use kitchen shears)
1-2 small yellow onions
4C chicken stock
3 medium potatoes (peeled and diced to 1/4in cubes)
1 carrot chopped fine
2 1/2C whole milk
1C heavy cream
1/2-1tsp. ground black pepper
2lbs. fresh sea scallops (rinsed well)
additional s&p if needed
*top chowder off with tabasco for a little heat...
Bring chicken stock to a boil. Add potatoes and carrots. Simmer until vegetables become tender, about 9 minutes.
Prepare scallops by running them through strainer under cold water. Cut into smaller pieces if medium to large sized. Allow to drain in sink until needed.
Heat butter in sautee pan over medium/low heat.
Add Pancetta and onion. Cook about five minutes stirring occasionally. Turn heat to medium/high and stir until pancetta turns crispy and onion is transparent.
Once pancetta and onion are crisp add scallops. Cook about 5 minutes, turning halfway through.
Drain and discard excess liquid.
Add to stock pot and reduce heat to a low simmer.
Stir in ground black pepper, milk, cream. Heat about seven minutes until scallops are no longer translucent. Adjust seasoning to your liking...Enjoy.
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