Scallop & Butternut Squash Chowder+ Recipe

Chowder Preparation

1. 1

   Prepare the Pancetta

   In a large pot, heat the olive oil over medium heat. Add the pancetta and cook until crispy. Remove from pot and set aside.

2. 2

   Sauté Aromatics

   In the same pot, add the diced onion and minced garlic. Sauté until the onion is translucent.

3. 3

   Cook Butternut Squash

   Add the butternut squash to the pot and stir for a few minutes. Then, pour in the vegetable broth and bring to a boil. Reduce heat and simmer until the squash is tender, about 15 minutes.

4. 4

   Blend the Chowder

   Using an immersion blender, blend the chowder until smooth. Alternatively, transfer to a blender in batches.

5. 5

   Add Scallops and Cream

   Return the blended chowder to the pot. Add the heavy cream, salt, and pepper. Gently fold in the scallops and cook for an additional 5-7 minutes until the scallops are cooked through.

6. 6

   Fry the Sage

   In a small pan, add a little olive oil and fry the sage leaves until crispy. Remove and drain on paper towels.

7. 7

   Serve

   Ladle the chowder into bowls, top with crispy pancetta, fried sage, and toasted pumpkin seeds.