You know how we love a good soup! Looking through my freezer, I noticed some scallops and thought it might be fun to cook with them. Then I heard the potatoes, from the basket on the kitchen table, hollering my name…and from there a meal was born.
1 lb of scallops (rinsed and cut in half)
1 bunch of green onions (diced)
1 onion (diced)
3 cloves of garlic (sliced)
4 tsp of butter
3 potatoes (peeled and cubed)
1 container (32 oz) of chicken broth (I use TJ’s Free Range/Organic broth)
1 red pepper (cubed)
White pepper (to taste)
Dill (to taste)
3/4 cup of frozen corn
1 cup of heavy cream
1 egg yolk
1. Melt the butter over medium heat in a soup pot. Add green onions, yellow onion, and garlic. Cook until yellow onion appears translucent.
2. Add scallops to pot. Cook until scallops are mostly cooked. Stir frequently.
3. Add chopped potatoes and cover with broth. Add red pepper, corn, and spices. Bring to a boil and cook until potatoes are cooked.
4. Mix heavy cream and egg yolk in a bowl. Add to soup. Simmer soup over low heat for 10-15 minutes.
This soup is visually appealing with the green onions, red peppers, and yellow corn. Festive even. Like most soups, chowders get better over time. It’s not as thick as I would like, but I know that it will thicken once it cools and is reheated. The distinct tastes of the corn and red pepper compliment the scallops. And white pepper, OMG, white pepper may be my new favorite spice! Variations of this recipe are going into the family vault for sure!