Saturday, August 11, 2012

Worth a repeat, again Worth a repeat..

Everything in this bacon-spiced,tummy-warming one-dish dinner can be made ahead and reheated. Serve it in a wide shallow bowl with a big spoon and a fork. This is the recipe I served at my V.T. Dinner, you might want to double the recipe because it is that good.
Corn Chowder:
8 strips bacon, thickly slice
1 Lg. yellow Onion, finely chopped
2 stalks celery, chopped
2 c. fresh corn (cut off the cob) I used frozen corn
2 Lg. carrots, 1/2 inch slices
1 14-oz. can creamed corn
3 c. milk
1/3 c. heavy cream
1/4 to 1/2 t. red pepper flakes to taste
1/4 t. ground sage
3 T. chopped chives- save for garnish
2 lbs. sea scallops 3 to 4 per serving
1/4 canola oil
salt and pepper
In a large heavy saucepan, slowly cookbacon until very crisp, drain on paper towels, cut with scissors into 1" pieces and set aside. Pour off all but 1T. bacon fat. Put onion and celery into bacon fat & cook over med. heat till softened about 10 min. Stir in corn,carrots, creamed corn & mild. Simmer gently for about 25 min., stirring occasionally, until carrots are tender. Mean while make 1/2 recipe for Mashed Buttermilk Potatoes, (recipe to follow) To milk & corn mixture add cream, red pepper flakes, sage & half the reserved bacon pieces. Stir & Keep warm while you make the Scallops.
Scallops:) Rinse off scallops & dry well. Heat oil in Lg. skillet to med hot. In batches (do not crowd or you won't get color) Saute scallops 1 1/2 min, each side til very golden. (if overcooked, they will be tough & dry :(
Salt and Pepper them.
To Serve: Put a scoop ofmashed potatoes in the center of each shallow bowl & ladle chowder around potatoes. Top each w/ 3 or 4 scallops & garnish each dish w/reserved bacon & chives. Salt andpepper to taste.
Mashed Buttermilk Potatoes:) or just use your own recipe.
5 med. baking potatoes peeled andhalved
5 whole cloves garlic, peeled
3/4 c. buttermilk
1/2 minced parsley
salt and pepper to taste
Drop potatoes & garlic into a lg. pot of boiling water & cook until potatoes are fork tender. Drain & mash potatoes & garlic together with remaining ingred.
Enjoy a autumn dinner that will rock your socks off! (have I sold you yet)