Seared Day Boat Scallops Recipe

Prepare ingredients

Chop the smoked seafood into bite-sized pieces (about 1/2-inch). Peel and dice the red potatoes into 1/2-inch cubes. Finely dice the onion, celery and carrot. Mince the garlic, strip thyme leaves.

Sweat aromatics

In a heavy-bottomed saucepan or medium pot, heat 2 tablespoons unsalted butter and 1 tablespoon olive oil over medium heat until butter foams. Add the diced onion, celery and carrot with a pinch of salt. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Make the roux

Push the vegetables to the side, or reduce heat slightly, then stir in 2 tablespoons flour. Cook the flour with the vegetables for 1–2 minutes to remove the raw flour taste, stirring constantly so it doesn't brown.

Deglaze and simmer

Add 1/4 cup dry white wine to deglaze the pot, scraping any browned bits from the bottom. Let the wine reduce by half (about 1–2 minutes). Then add 3 cups fish stock or clam juice, 1 cup diced potatoes, 1 teaspoon fresh thyme leaves, and 1 bay leaf. Bring to a gentle simmer and cook until potatoes are tender, about 10–12 minutes.

Finish chowder

Lower heat to medium-low. Stir in 1 cup whole milk and 1/2 cup heavy cream. Add the chopped smoked seafood, 1/2 teaspoon Old Bay seasoning, 3/4 teaspoon kosher salt (adjust to taste), 1/2 teaspoon black pepper, and 1 teaspoon lemon zest. Warm gently—do not boil—until the smoked seafood is heated through, about 3–4 minutes. If the chowder looks too thick, add up to 1/2 cup additional stock or milk to reach desired consistency.

Finish and hold

Remove bay leaf. Stir in 2 tablespoons chopped fresh parsley. Taste and adjust seasoning with salt, pepper or lemon juice. Keep the chowder warm on very low heat while you sear the scallops.

Prepare scallops

Pat the scallops very dry with paper towels, removing any side muscle. Season both sides lightly with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. If using, lightly dust both sides with the 2 teaspoons flour and shake off excess—this helps form a golden crust.

Preheat pan

Heat a large stainless-steel or cast-iron skillet over medium-high heat until very hot, about 2–3 minutes. Add 1 tablespoon neutral oil and swirl to coat. The oil should shimmer but not smoke heavily.

Sear scallops

Place the scallops in the pan spaced at least 1/2 inch apart (work in two batches if needed). Let them cook undisturbed for 1.5–2 minutes until a deep golden crust forms. Flip each scallop with tongs and add 2 tablespoons unsalted butter to the pan. Tilt the pan slightly and spoon the melted butter over the scallops for another 45–60 seconds until cooked through but still slightly translucent in the center (total cook time about 2.5–3 minutes). Remove scallops to a warm plate and squeeze 1 tablespoon fresh lemon juice over them.

Rest and garnish

Let scallops rest 1 minute. Spoon a ladle (about 3/4 cup) of hot smoked seafood chowder into warmed shallow bowls. Arrange 3 scallops on top of each bowl of chowder. Scatter microgreens or chopped chives and a pinch more black pepper or lemon zest if desired. Serve immediately.