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1
Quick Scallop Stock: Cut scallops horizontally into 1/4-inch-thick rounds and pat dry.
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2
Heat butter and oil till warm in heavy, medium-size nonreactive skillet (cast iron does not work well).
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3
Add in scallops and saute/fry, turning several times, till scallops are opaque and barely golden brown, about 2 min.
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4
Remove scallops to plate and reserve.
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5
Add in wine and water to skillet and scrape any brown bits off skillet bottom.
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6
Add in onion, carrot, celery, parsley, bay leaf and peppercorns.
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7
Bring mix to simmer and lower heat.
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8
Pour any juices from reserved scallops into skillet.
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9
Simmer stock, uncovered, 20 min.
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10
Drain stock through large strainer into bowl and press down on vegetables with spoon to extract as much liquid as possible.
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11
Stock can be made 1 day ahead.
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12
Cold, cover and chill.
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13
Cover and chill cooked scallops separately.
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14
Chowder: Blanch bacon in boiling water to cover 5 min.
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15
Drain and pat dry.
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16
Heat butter in 3- or possibly 4-qt, heavy saucepan over medium heat.
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17
Add in bacon and saute/fry, stirring, till crisp.
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18
Add in leeks and thyme and stir and cook 2 min.
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19
Sprinkle flour over mix and cook 1 minute more.
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20
Heat half-and-half and lowfat milk till just warm.
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21
Gradually stir in Quick Scallop Stock and warm lowfat milk mix.
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22
Add in potatoes, salt, black pepper, nutmeg and cayenne pepper and lower heat to simmer.
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23
Simmer chowder, stirring often, till potatoes are just tender, about 10 min.
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24
Chowder can be prepared ahead to this point.
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25
Cold, cover and chill.
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26
Cut tops from asparagus spears and cut stalks diagonally into 1/2-inch pcs.
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27
Reheat chowder, stirring constantly, over medium heat and add in asparagus and cook till just tender, 3 to 4 min.
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28
Add in reserved scallops and cook 1 minute more.
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29
Season to taste with salt, black pepper and nutmeg.
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30
Ladle chowder into 4 or possibly 5 shallow soup bowls.
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31
Garnish each with minced parsley.
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32
This recipe yields 4 to 5 servings.
