Scallop topped Corn Chowder over Mashed Potatoes

          

This recipe from Susan Branch's book, Autumn, is a hearty one-dish meal that’s especially delicious on a rainy day. The chowder and mashed potatoes can be made ahead and the warmed up while you prepare the scallops or fish if you're serving  guests. Goes great with crusty bread and a glass of wine!         Serves 6                                                                  

Corn Chowder:                                              Mashed Potatoes

6-8 strips bacon                                             5 baking potatoes, peeled and halved      

1 large yellow onion                                        5 cloves garlic

1-2 stalks celery, chopped                               1 ½ C. buttermilk  (salt and pepper to taste)

2 C. fresh corn or frozen (roasted is best)

2 lg. carrots, ½’ slices                                     Scallops:

1 can creamed corn                                        1½ -2 lbs scallops (or cod cut to scallop size)  

3 C. milk                                                         ¼ C. canola oil

1/3 C. heavy cream                                         salt and pepper

½ t. red pepper flakes

¼ t. ground sage

3 T. chopped chives or green onion tops

Potatoes: Fill large pot with water and bring to boil. Boil potatoes and garlic until potatoes are tender and mashable. Add buttermilk and mash. Season with salt and pepper. Keep warm.

Chowder:  In a large, heavy saucepan, slowly cook bacon until very crisp; drain on paper towels; cut with scissors into 1” pieces and set aside.

Pour off all but 1 T. bacon fat. Put onion and celery into bacon fat and cook over medium heat until softened—about 10 minutes.  Stir in corn, carrots, creamed corn and milk. Simmer gently for about 25 minutes, stirring occasionally, until carrots are tender. Then add cream, red pepper flakes, sage and half the reserved bacon pieces. Stir and keep warm while you make the scallops (or fish).

Scallops: Rinse off scallops (or fish) and dry well. Heat oil in large skillet to medium-high. In batches (do not crowd or you won’t get color on scallops), saute 1 ½ minutes on each side until very golden. (If using fish you won’t get much color—so don’t overcook!) Season with salt and pepper.

To Serve:

Place a scoop of mashed potatoes in the center of each shallow bowl and ladle chowder around potatoes. Top each with several scallops and garnish each dish with remaining bacon and chives. Salt and pepper to taste.