Vegetable Chowder with Seared Scallops

Vegetable and scallop chowder in a bowl.

4.50 from 2 votes

Vegetable Chowder with Seared Scallops

This chunky Vegetable Chowder with Seared Scallops is a kaleidoscope of colors. The large seared scallops have a delicate texture and subtle sweetness. Plus, they add a gourmet touch to this vegetable chowder making it suitable to serve to guests.

Prep Time20

Cook Time30

Total Time50

Course: Soups and Stews

Cuisine: American

Keyword: scallops recipe, Vegetable Chowder with Seared Scallops

Servings: Servings

Author: Pat Nyswonger

Ingredients

For the Chowder:

2 tablespoons olive oil
1 onion chopped
3 cloves garlic minced
1/4 cup diced celery
2 medium carrots peeled and cut into 1/2-inch cubes
1 pound Yukon Gold potatoes peeled and cut into 1/2-inch cubes
1 cup dry white wine
6 cups chicken broth low sodium
2-3 bay leaves
1 medium yellow summer squash cut into 1/2-inch cubes
4 medium tomatoes cut into 1/2-inch cubes or 2 cans diced tomatoes (14-1/2 oz each)
1 ear fresh corn kernels cut from the cob or 1/2 cup frozen corn defrosted
1/2 teaspoon table salt
1/4 teaspoon black pepper
1 teaspoon dried oregano
1/2 teaspoon Old Bay Seasoning
2 tablespoons corn starch

For the Scallops:

1-1/2 pounds large sea scallops about 12 scallops
Salt and Pepper
2 tablespoon olive oil
2 tablespoons butter
Chopped fresh chives for garnish

Instructions

For the Chowder:

In a Dutch oven or large soup pot set over medium heat, add olive oil and when it is hot add the onions, garlic, celery, carrots and potatoes and sauté, stirring often for 3-5 minutes.
Pour in the wine and cook for 1 minute to burn off the alcohol. Add the chicken broth and bay leaves. Bring to a boil, reduce the heat to low and cover the pot. Cook for 10 minutes until the carrots and potatoes are soft.
Add the squash, tomatoes, corn, salt, pepper, oregano and Old Bay Seasoning. Bring the pot to a boil, then reduce to low and simmer for 10 minutes.
In a small dish combine the corn starch with 2 tablespoons of water, stirring to make a smooth slurry. Stir the mixture into the chowder to thicken slightly. Cover the chowder and keep warm.

For the Scallops:

Place scallops on a plate lined with a thick pad of paper towels. Cover with another pad of paper towels and gently press to blot the liquid from the scallops. Let scallops sit at room temperature for 10 minutes to absorb moisture.
Season the scallops generously with salt and pepper.
Heat 1 tablespoon oil in a large non-stick skillet set over high heat just until shimmering. Add half of the scallops in a single layer. Cook , without moving, for 1-1/2 to 2 minutes.
Add 1 tablespoon butter to the skillet. Flip the scallops with tongs and continue to cook, basting them with melted butter until the sides are firm, about 1 to 1-1/2 minutes longer.
Transfer the scallops to a paper-towel lined plate and repeat the process with the remaining scallops.

To Serve:

Ladle the chowder into four shallow bowls and arrange 3 scallops on top of each serving. Garnish with snipped chives.

Notes

Any combination of vegetables can be substituted.
Purchase 'Dry' scallops and not the 'Wet' scallops, if unsure check the package label or ask at the seafood counter.
When searing the scallops pat the moisture off of them as they will sear better. Heat the skillet over high heat as a hot skillet will sear them quickly with a good crust.
Work in batches of 3 or 4 scallops at a time, depending on the size of your skillet. The scallops will release moisture during their searing. Overcrowding the scallops will cause them to steam and not sear to a crust.
Once the scallops are in the skillet do not move them. When the allotted cooking time is near, nudge them gently lifting a corner to take a peek.
Use tongs to flip and remove the scallops from the hot skillet.
This chowder is gluten-free, for a vegetarian version use vegetable broth instead of chicken broth and omit the scallops.

Nutrition