Sea Scallop and Shrimp Chowder
I recently signed up for a Regenerative food service that features all organically raised veggies and regenerative free range and grass-fed meats, etc. As part of my sign up bennies, I got this pretty interesting cookbook and this is one of the dishes I decided to try. Of course, with my own tweaks.
1 Tbs coconut oil
1 lbs wild caught sea scallops
6 slices of smoked bacon, cut into small pieces
1 medim onion, diced
1 tsp minced garlic
1 small cauliflower, cut into bite size florets
1 13.5oz can of coconut milk
4 cups chicken broth
2 stalk celery, sliced thin
3 medium/small potatoes, peeled and diced small
1 cup frozen sweet corn, thawed
1 large leek, white part only, diced
1/2 TJ’s Chili Lime spice
1/2 tsp Old Bay Blackening Season
Salt (or substitute) and Pepper to taste
- Season scallops with salt and pepper both sides
- Heat coconut oil in a large Dutch Oven over medium high heat. When hot add bacon and cook till crispy (~6-8 minutes). Remove bacon from pan with a slotted spoon and set aside on paper towels to drain.
- Place sea scallops in pan, sear both sized (~1-2 minutes), remove to plate and set aside
- Add onion, and garlic to Dutch Oven. Sauté until soft (~5-7 minutes)
- Add cauliflower florets, celery, potatoes, coconut milk, chicken broth. Salt and pepper to taste. Bring to a boil.
- Reduce heat and simmer until cauliflower and potatoes are tender.(10 Minutes).
- Using an immersion blender or doing it in batches in a regular blender, blend mixture until puree smooth. Salt and Pepper to taste.
- Add leek, TJ Chili Lime spice, Old Bay Blackening seasoning. Mix well and let simmer until leeks are soft (`5-7 minutes).
- Cut scallops in half and return with any juices to pot. Stir in shrimp and corn. Simmer until shrimp are pink (~3-5 minutes). Taste and adjust salt and pepper. Add water, if mixture is too thick.
Serve hot with crispy bacon and chopped scallions sprinkled on top with hard crusted bread.