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1
Cook the unpeeled, but cleaned, potatoes in a pot of salted water until soft; Cut in half.
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2
Scrub and trim the carrots; blanche in the same water for about 3 minutes, or until softened, but still firm.
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3
Place in a bath of ice water to stop cooking.
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4
Blanche the peas for about 90 seconds, then plunge into ice water.
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5
In a large saucepan, heat butter; saute garlic and shallot for 1 minute, until shallot is translucent.
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6
Add potatoes, carrot and peas to the saucepan; season with salt and pepper.
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7
Deglaze with vermouth or white wine, (let wine boil while scraping all the brown bits from bottom of pan), stirring gently to prevent breaking up of vegetables.
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8
Add chicken broth and cream.
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9
Bring to a boil over medium-high heat and add goat cheese, stirring well until smooth.
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10
Reduce sauce by 1/3 .
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11
Add crab, loberster, mussels, oysters, oyster liquor and chopped chives.
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12
Cook for an additional minute to warm seafood through.
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13
In a separate pan, heat olive oil; sear scallops on flat side.
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14
Do not move scallops for at least 90 seconds, allowing them to caramelize well.
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15
When golden brown in color, flip them and cook for 90 seconds on other side.
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16
To plate: Spoon Hodge Podge on 6 warmed plates, letting it spread out to show off vegetables and seafood.
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17
Place two scallops on top of each portion and garnish with several aragula leaves.
