Hours
Daily 11:30 am-2:30 pm
Daily 5:00 pm-9:30 pm
Weekend Brunch
Saturday & Sunday
9:00 am-3:00 pm
Meals Served
Lunch
Dinner
Weekend Brunch
Cuisine
Contemporary
Southern
Dining Information
Balcony Dining
Children's Menu
Extensive Wine List
Seasonal Menus
Terrace/Patio Dining
Vegetarian Meals
Lounge/Bar
5:00 pm - 10:00 pm
Additional Services
Banquet Facilities
Meeting Facilities
Private Parties
Private Rooms
Attire
Casual
Resort/Dressy Casual
Reservations
Suggested
Smoking
NON-SMOKING
Handicap Facilities
Accessible
Credit Cards
American Express
Visa
Master Card
Checks
Accepted
Website
www.poogansporch.com
For a truly unforgettable dining experience, visit Poogans Porch and remember to use your American Express® Card.American Express

Poogans Porch

72 Queen Street
Charleston, SC 29402
Phone: 843-577-2337
Fax: 843-577-2493

Reservations

 Poogans Porch
Pan Seared Diver’s Sea Scallops with a Manhattan-Style Crab and Roasted Sweet Corn Chowder
4 Servings
Ingredients
20 Jumbo “Diver’s” Sea Scallops
1/2 C Apple-Smoked Bacon, diced
1 T Garlic, minced
1 Jumbo Vidalia Onion, diced
2 Stalks Celery, diced
1 Jumbo Carrot, diced
2 C Tomatoes, diced with juice
2 T Tomato Paste
1 C Chicken Stock
1 t Sugar
1/2 lb Crabmeat
1 C Sweet Corn, roasted
To Taste Salt & Pepper
Method
  • In a medium sauce pot, render the smoked bacon using a minimal amount of oil.
  • Add the garlic, onions, celery, and carrots; sauté until tender.
  • Add the diced tomatoes, 1/2 of the roasted corn, and 1/2 of the crabmeat and continue to cook.
  • Dissolve the tomato paste and sugar in the chicken stock and add to pot; bring to a boil then reduce the heat to simmer for approximately 30 minutes.
  • When thickened, pass the sauce through a medium strainer.
  • To finish, add the remaining corn, crabmeat, and adjust the seasonings with salt and pepper.
  • Season the scallops with salt and pepper.
  • In a hot sauté pan, sear the scallops on both sides to achieve a golden crust, while maintaining a medium-rare temperature.
  • Position the scallops on a pool of the chowder, thus using the brightly colored sauce as a backdrop for the perfectly seared shellfish.