Bertolli

Charleston Soups Recipe List

Poogans Porch

72 Queen Street, Charleston, SC 29402
843-577-2337

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.

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