Luxurious chowder featuring perfectly seared scallops atop a velvety fennel and potato base with hints of white wine and fresh herbs. This restaurant-quality soup brings elegance to any dinner table with its delicate anise notes and succulent seafood.
Recipe Details
Ingredients
- 450g large sea scallops, side muscle removed
- 2 bulbs (600g) fennel bulbs, diced, fronds reserved
- 300g Yukon gold potatoes, diced
- 100g thick-cut bacon, diced
- 2 medium shallots, finely diced
- 3 cloves garlic, minced
- 120ml dry white wine
- 750ml fish or vegetable stock
- 240ml heavy cream
- 60g butter, divided
- 30g all-purpose flour
- 3 sprigs fresh thyme
- 1 bay leaf
- 30ml fresh lemon juice
- 30ml olive oil
- 15g fresh chives, minced
- to taste sea salt
- to taste white pepper
- for garnish smoked paprika
Instructions
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Pat 450g large sea scallops completely dry with paper towels and season both sides with to taste sea salt and to taste white pepper. Set aside at room temperature.
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In a large heavy-bottomed pot, cook 100g thick-cut bacon over medium heat until crispy, about 5 minutes. Remove with a slotted spoon and set aside, leaving fat in pot.
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Add 30g (2 tbsp) 60g butter to the bacon fat. Add 2 bulbs (600g) fennel bulbs, 2 medium shallots, and a pinch of salt. Cook for 8-10 minutes until fennel is softened and lightly caramelized.
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Add 3 cloves garlic and cook for 1 minute. Sprinkle 30g all-purpose flour over vegetables and stir for 2 minutes to cook out raw flour taste.
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Add 120ml dry white wine and stir, scraping up any browned bits. Add 300g Yukon gold potatoes, 750ml fish or vegetable stock, 3 sprigs fresh thyme, and 1 bay leaf. Bring to a simmer and cook for 15 minutes until potatoes are tender.
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Remove bay leaf. Stir in 240ml heavy cream and 30ml fresh lemon juice. Season with to taste sea salt and {white_pepper}. Keep warm on low heat.
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Heat 30ml olive oil and remaining 30g (2 tbsp) 60g butter in a large skillet over high heat. When butter stops foaming, carefully add scallops. Sear without moving for 2-3 minutes until golden crust forms.
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Flip scallops and sear other side for 1-2 minutes. They should be golden outside and slightly translucent in center.
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Ladle chowder into bowls. Top each with 3-4 seared scallops. Garnish with reserved bacon, 15g fresh chives, fennel fronds, and a light dusting of for garnish smoked paprika.
Tips
Scallop Selection: Buy "dry" scallops (not treated with preservatives) for best searing. They should smell sweet and ocean-fresh. Remove the side muscle for tender results.
Perfect Sear: The key to restaurant-quality scallops is complete dryness and a smoking hot pan. Don't overcrowd - work in batches if needed. The scallops will release easily when properly seared.
Fennel Prep: Use a mandoline for even dicing. Save the fennel fronds for garnish - they add a delicate anise flavor and beautiful presentation.
Make-Ahead: The chowder base can be made up to 2 days ahead. Reheat gently and sear scallops just before serving.
Wine Pairing: A crisp Albariño or Vermentino complements the delicate flavors perfectly. Champagne makes it extra special for celebrations.
Variations: Try adding corn kernels in summer, or substitute leeks for fennel. Shrimp or lobster can replace scallops for variety.
Serving Suggestion: Serve with crusty sourdough bread or oyster crackers. For an elegant presentation, drizzle with fennel oil.