1. Thoroughly pat scallops dry with paper towel. Cut scallops widthwise in half. Pour 1 1/2 tbsp of the oil in a large non-stick skillet set over medium-high heat. When oil is hot, add half the scallops and sear and stir about 1 minute, until lightly browned. Lift scallops out of the skillet and set on a plate. Sear the rest of the scallops as you did the first batch, and set aside until needed.
2. Place butter and remaining 1 tbsp oil in a medium-sized pot set over medium heat. When butter is melted, add the leek, celery, carrot and garlic and cook until tender, about 5 minutes. Mix in the flour and cook one minute more. Slowly stir in 1/2 cup of the broth (or stock). When mixture is thick, mix in the rest of the broth (or stock). Add the salmon, potatoes and cayenne, bring to a simmer and cook until potatoes are tender, about 12 minutes.
3. When potatoes are tender, add scallops and their juices to the chowder. Simmer soup two minutes more. Stir in the cream (or milk) and chopped dill and heat through two minutes. Taste soup and season with salt and pepper. Ladle chowder into bowls and garnish servings of it, if desired, with small dill sprigs.
Note: Diced means to cut into 1/4-inch cubes. Smoked salmon trim is sold in our Seafood Department showcase. 40 to 60 count is a reference to how many scallops of that type are in one pound of them. The bowls, napkin and cutlery shown in the photo are from Quality Foods, A Step Above.
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Directions
1. Thoroughly pat scallops dry with paper towel. Cut scallops widthwise in half. Pour 1 1/2 tbsp of the oil in a large non-stick skillet set over medium-high heat. When oil is hot, add half the scallops and sear and stir about 1 minute, until lightly browned. Lift scallops out of the skillet and set on a plate. Sear the rest of the scallops as you did the first batch, and set aside until needed.
2. Place butter and remaining 1 tbsp oil in a medium-sized pot set over medium heat. When butter is melted, add the leek, celery, carrot and garlic and cook until tender, about 5 minutes. Mix in the flour and cook one minute more. Slowly stir in 1/2 cup of the broth (or stock). When mixture is thick, mix in the rest of the broth (or stock). Add the salmon, potatoes and cayenne, bring to a simmer and cook until potatoes are tender, about 12 minutes.
3. When potatoes are tender, add scallops and their juices to the chowder. Simmer soup two minutes more. Stir in the cream (or milk) and chopped dill and heat through two minutes. Taste soup and season with salt and pepper. Ladle chowder into bowls and garnish servings of it, if desired, with small dill sprigs.
Note: Diced means to cut into 1/4-inch cubes. Smoked salmon trim is sold in our Seafood Department showcase. 40 to 60 count is a reference to how many scallops of that type are in one pound of them. The bowls, napkin and cutlery shown in the photo are from Quality Foods, A Step Above.