Scallop and Bacon Chowder

By pressurecooker

Serves 3-4

Ingredients

• 3 slices of bacon, chopped
• 1 large or two small shallots
• 1 small carrot, peeled and diced
• 1 T freshly grated ginger
• Grated zest of one small orange
• 3-4 (I only use two) medium potatoes, cribbed and diced
• Black pepper in a mill
• 1 16-oz bottle clam juice
• 2 T butter
• 1 pound fresh sea scallops, trimmed and quartered
• Kosher salt
• 2 cups heavy cream
• 3-4 tsp creme fraiche or sour cream
• 2 T snipped chives

Preparation

Step 1

Put the chopped bacon into a medium saucepan or soup pot, set over medium heat and sauté until the bacon releases much of its fat. Add the shallots and carrot, reduce the heat and sauté until soft and fragrant, about 8 to 10 minutes.Add the ginger, orange zest and potatoes, stir, and season generously with black pepper.

Add the clam juice (if there isn't enough clam juice to fully cover the potatoes, add water), bring to a boil, reduce the heat and simmer very gently until the potatoes are tender, about 15 to 20 minutes.

While the potatoes cook, put the butter into a small to medium sauté pan set over medium-high heat.. When the butter is fully melted and begins to take on an aroma of hazelnuts, add the scallops, toss and cook for about 90 seconds, just enough to sear them. Season with salt and remove from the heat.

Use an immersion blender to puree the potatoes. To do so, hold the blender in your dominant hand and tip the pan slightly with your other hand. Continue to puree until the soup reaches your preferred texture; you can leave it slightly chunky or take it all the way to smooth. Stir in the cream and heat through.

Remove from the heat and stir the scallops into the soup. Taste and correct for salt and pepper.

To serve, ladle into soup plates or bowls and top each portion with a teaspoon of creme frraiche or sour cream, scatter chives on top and enjoy right away.