Scallop-and-Corn Chowder

Name: Scallop-and-Corn Chowder
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 3 Tbsps butter; 6 servings Butter, optional; 237 milliliters chopped celery; 473 milliliters frozen whole-kernel corn, thawed and drained; 0 teaspoons ground red pepper, optional; 237 milliliters half-and-half; 237 milliliters chopped leeks; 340 grams red potatoes, cut into 1/2-inch cubes; 1 teaspoons salt; 454 grams bay or sea scallops, cut in half horizontally; 473 milliliters water

Scallop-and-Corn Chowder is

Instructions

Combine potatoes and water in a medium bowl.

Ingredients you will need

Potato

Water

Equipment you will use

Bowl

Melt 3 tablespoons butter in a large soup pot over medium heat.

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Butter

Soup

Equipment you will use

Pot

Add leeks and celery; saut 5 minutes or until tender.

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Celery

Leek

Add potatoes and water; bring to a boil. Cover, reduce heat, and simmer 12 minutes or just until tender.

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Potato

Water

Stir in half-and-half and corn. Cover, and cook over medium heat 5 minutes or until thoroughly heated.

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Corn

Add scallops, salt, black pepper, and red pepper, if desired; cook 3 minutes.

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Black Pepper

Red Pepper

Scallops

Salt

Stir a pat of butter into each serving, if desired.

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Butter

Serve immediately.

Wine note: "Try Puerto Fino sherry by Lustau ($1

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Sherry

Wine

from Spain. Soup can be tricky. It is often not paired well with any wine because of incompatible flavors. This is a risk I will take here because at one time I wasn't accustomed to sherry and its admirable traits until I had some that really floored me. Sherry alone can be austere to those who do not know what to expect, but open-minded diners anticipate dazzling flavors from honey and peaches to tar and roses."--Franklin Ferguson, wine director and bar manager, Citrine restaurant, Los Angeles, CA.

Ingredients you will need

Peach

Sherry

Honey

Soup

Wine

Equipment

Bowl

Pot

Ingredients

Servings:

1teaspoons

freshly ground black pepper 3Tbsps

butter 6servings

Butter, optional 237milliliters

chopped celery 473milliliters

frozen whole-kernel corn, thawed and drained 0teaspoons

ground red pepper, optional 237milliliters

half-and-half 237milliliters

chopped leeks 340grams

red potatoes, cut into 1/2-inch cubes 1teaspoons

salt 454grams

bay or sea scallops, cut in half horizontally 473milliliters

water

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are great choices for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. You could try Santan Ema Reserve Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 10 dollars per bottle.

Santa Ema Reserve Chardonnay

Santa Ema Chardonnay Reserva is a bright golden yellow colored wine that comes from the Leyda Valley. A bouquet of ripe tropical fruits emerges, such as bananas and passion fruit along with touches of honey and vanilla. In the mouth, it is a wine of good balance and pleasant acidity.Ideal to go with oily fish and sauces, seafood and grilled crab. Also ideal for white meat and mature cheeses.