Day Boat Scallop Chowder Recipe

Prep scallops

If scallops are large, halve crosswise to yield 1-inch pieces. Pat dry with paper towels and season lightly with 1/4 tsp salt and a few grinds of pepper. Reserve two equal portions: one for finishing (searing) and one to cook into the chowder (if using whole scallops, slice adductor muscles for sear).

Sweat aromatics

In a heavy 4- to 5-quart pot, melt 3 tbs butter over medium heat. Add diced onion, celery and sliced leek. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Make roux

Sprinkle 3 tbs flour over the softened vegetables and stir to coat. Cook the flour for 1–2 minutes, stirring constantly, to remove the raw flour taste but not brown it.

Deglaze and simmer

Pour in 1/2 cup dry white wine and scrape any bits from the bottom. Add 4 cups stock, 2 cups diced potatoes, 1 bay leaf and 2 sprigs thyme. Bring to a gentle simmer, reduce heat to medium-low and simmer until potatoes are tender, about 12–15 minutes.

Finish chowder base

Remove and discard thyme stems and bay leaf. Stir in 1 cup heavy cream and 1/2 cup whole milk. Add 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1 tablespoon lemon juice. Taste and adjust seasoning. If you prefer a thicker chowder, simmer 3–5 minutes more; for a slightly creamier texture, use an immersion blender to gently pulse a few seconds (do not purée completely; leave some potato chunks). Keep chowder warm over very low heat.

Cook scallops into chowder (optional)

If you want some scallop pieces cooked into the soup, add half of the prepared scallops (cut pieces) to the simmering chowder for 2–3 minutes until opaque and just cooked through. Remove with a slotted spoon to keep whole pieces, or leave in for small diced scallops.

Sear scallops

Pat the reserved scallops completely dry again. Season lightly with pepper. Heat a large skillet over high heat until very hot. Add 2 tsp olive oil and 1 tbs butter; when foaming subsides, add scallops in a single layer without crowding (work in batches if necessary). Sear undisturbed 1.25–1.5 minutes per side until a deep golden crust forms and center is just opaque. Remove scallops to a warm plate and sprinkle with 1/4 tsp finishing salt and a squeeze of lemon if desired.

Keep warm

Hold seared scallops in a low oven (200°F / 95°C) briefly if needed, but serve within 10 minutes so they remain tender.

Prepare seasoned crackers

Preheat oven to 325°F (160°C). In a small bowl combine 2 tbs melted butter, 1/2 tsp Old Bay seasoning, 1/4 tsp smoked paprika and 1 tsp finely chopped parsley. Toss 1.5 cups plain oyster crackers with the seasoned butter until evenly coated.

Bake crackers

Spread crackers in a single layer on a baking sheet lined with parchment. Bake 8–10 minutes, stirring once halfway, until fragrant and slightly crisp. Cool on the pan; crackers will crisp further as they cool.

Ladle chowder into warmed bowls. If you reserved scallops cooked into the chowder, distribute them evenly among bowls. Top each bowl with 3–4 seared scallops from the scallop finish.

Scatter a small handful of the seasoned oyster crackers over each bowl. Garnish with microgreens or chopped chives and an extra grind of black pepper. Serve immediately.