Serves
This creamy soup marries bright corn kernels with tender potatoes, crisp bacon, and golden brown scallops.
Serves 4
This creamy soup marries bright corn kernels with tender potatoes, crisp bacon, and golden brown scallops.
Ingredients
- 5 slices bacon, diced
- 1 1/2 Ibs Scallops (about 16), patted dry
- salt and black pepper
- 1 small onion, thinly sliced
- 1/2 Ib potatoes peeled and cut into a 1/2-inch dice
- 1/2cup dry white wine
- 1cup chicken stock
- 1/2cup cream
- 1 cup corn kernels, fresh (from 2 ears) or frozen
- 1/4 cup chopped parsley
Method
- In a large skillet, over medium heat, cook the bacon until crisp, about 5 minutes. Transfer to a plate lined with paper towels.
- You should have about 2 tbsp of bacon fat if necessary, supplement with olive oil. Increase heat to medium-high. Season Scallops with ¾ tsp salt and ¼ tsp pepper; cook until golden brown, about 2 minutes per side. Transfer to a plate.
- Add the onion to the fat in the skillet and cook until translucent, about 5 minutes.
- Add the potatoes, wine, stock, and cream; cover partially and reduce heat. Simmer gently until the potatoes are tender, about 15 minutes.
- Add the Scallops and corn and simmer gently to heat through. Sprinkle with the parsley and bacon.
Eileen Rawling 
