Seared Scallop Corn Chowder with Leeks

Makes 4 servingsEndTextStartText

5 tablespoons olive oil

1 leek, trimmed and well-washed, sliced into ¼-inch rounds

1 small carrot, sliced

1 tablespoon minced red pepper (optional)

4 cups flavorful fish stock

1 large russet potato, peeled and cut into 1/4-inch chunks

1/2 cup frozen corn

1 cup heavy cream

Salt, pepper

8-12 sea scallops

3 tablespoons fresh chopped herbs such as parsley, chives, or dill EndTextStartText

1. Heat two tablespoons of olive oil in a medium saucepan until shimmering. Add the leeks, carrot, and pepper (if using) and cook for 10-12 minutes until leeks are just lightly browning. Add the stock and potatoes, and cook until the potatoes are soft. Add the corn and cream, taste, and adjust seasoning.

2. Keep soup hot over low heat while the scallops cook.

3. Pat dry the scallops with paper towels, and remove the side muscle. Heat the remaining olive oil in a skillet until quite hot. Sprinkle each scallop with a pinch of salt, and place carefully into the hot pan to sear. Cook one to two minutes on each side. Remove from heat to a warm plate. Scallops will be barely cooked in the center and well browned on the outside.

4. Have four shallow bowls ready. Ideally, these bowls are warm from sitting in a warm spot in your kitchen, or from running under hot water in the sink and drying well. Spoon a serving of hot brothy chowder into each bowl. Top with two or three scallops, and sprinkle with chopped herbs. Serve immediately.

Per Serving:

517 calories; 28 grams protein; 32 grams carbohydrates; 3 grams sugar; 32 grams fat; 81 milligrams cholesterol; 581 milligrams sodium; 4 grams dietary fiber.