SCALLOP, CORN & BACON CHOWDER
Steps:
- In a pan, sauté the bacon, five spice powder and butter over a medium to high heat for 2 minutes. Next add the onion, carrots and potatoes, and sweat for another minute. Add leeks and cook just until barely soft. Then add the white wine and chicken stock. Bring to a boil and simmer for 5 minutes. Then add the cream and the corn. Simmer for another 30 minutes. Using the grapeseed oil sear the scallops over high heat until golden brown. Set five cooked scallops aside for garnish of the chowder, cut the remaining into quarters and add to the chowder just before serving. Finish with chopped parsley, salt and pepper.
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