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


  1. Season scallops with salt and pepper both sides
  2. 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.
  3. Place sea scallops in pan, sear both sized (~1-2 minutes), remove to plate and set aside
  4. Add onion, and garlic to Dutch Oven. Sauté until soft (~5-7 minutes)
  5. Add cauliflower florets, celery, potatoes, coconut milk, chicken broth. Salt and pepper to taste. Bring to a boil.
  6. Reduce heat and simmer until cauliflower and potatoes are tender.(10 Minutes).
  7. Using an immersion blender or doing it in batches in a regular blender, blend mixture until puree smooth. Salt and Pepper to taste.
  8. Add leek, TJ Chili Lime spice, Old Bay Blackening seasoning. Mix well and let simmer until leeks are soft (`5-7 minutes).
  9. 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.