Executive Chef/General Manager Adi Mandel of Bristol Oyster Bar, joined The Rhode Show Tuesday to show us how to make Scallop Chowder.
1 lb-Sea scallops- chop or grind half. The other half chop or cut in half for pan searing
1-white onion- small dice
1/4 lb butter
1/4 lb All Purpose flour
3 ea fresh corn on the cob
2 cups milk
1 qt heavy cream
2 ea bay leaf
3 sprigs thyme
salt and ground black pepper- to taste
- Peel husks and remove all the corn from the cob, scraping the cobs to get some “juice
- Place shucked cobs, bay leaf and thyme into large pot with 2 cups of milk and 1 qt of heavy cream. Bring to a simmer and turn off heat.
- In large heavy bottom pan, sauté onions in butter till soft, no color. Season with salt and pepper. Turn down heat and add ground scallops. Cook until scallops are translucent. Slowly add flour until incorporated and mixture has thickened. Continue to cook flour/butter mixture until a nutty aromatic smell has surfaced. Try to avoid pan from browning.
- Slowly add corn broth, whisking to incorporate roux and to avoid any flour clumps. Continue to add broth until all the liquid has been absorbed.
- Turn down heat to a slow simmer until mixture has slightly thickened.
- Add shucked corn and stir until cooked.
- Season with salt and pepper.
- Turn off heat.
- In a separate pan, add a touch of oil and heat until smoking. Season cut scallops and pan sear one side. Cook until one side has obtained color.
- Remove from pan and place in bottom of warm bowl. Ladle chowder over scallops. Garnish with minced chives and oyster crackers.