Dayboat Scallops Recipe

Cooking Instructions

1. 1

   Prepare the Chowder

   In a saucepan, combine clam juice and saffron. Bring to a simmer for 5 minutes, then stir in heavy cream. Season with salt and pepper. Keep warm.

2. 2

   Cook Fondant Potatoes

   In a skillet, melt 1 tablespoon of butter over medium heat. Add the fondant potatoes and sear on both sides until golden brown. Add water to cover halfway, cover, and cook on low until tender, about 20 minutes.

3. 3

   Prepare Pancetta and Onions

   In a separate skillet, heat olive oil over medium heat. Add diced pancetta and cook until crispy. Remove and set aside. In the same skillet, add pearl onions and sauté until caramelized.

4. 4

   Sear the Scallops

   In the same skillet used for pancetta, add the remaining butter. Once melted and hot, sear the scallops for about 2-3 minutes on each side until they are golden brown and opaque. Season with salt and pepper.

5. 5

   Plate the Dish

   On each plate, spoon a generous amount of saffron clam chowder. Top with fondant potatoes, crispy pancetta, seared scallops, caramelized pearl onions, and finish with pickled apple slices.