Every Last Bit of Summer: Scallop & Corn Chowder over Rice

Well, I guess summer is officially over, but we've been experiencing a bit of an Indian summer here, something my French teacher told me usually occurs the beginning of October so I'm hoping it will last a few more weeks.

Jardin Luxembourg

We were in Paris over the weekend for my birthday and the weather was just perfect. Everyone was out in Jardin Luxembourg soaking up the rays, but it's such a different feeling than the first great day in spring. It really seemed like everyone wanted to savor every last bit of sunshine knowing the gray, dreary days of winter will soon be the norm.

So while this dish has a lot of flavors of summer, served over rice, it becomes a bit more substantial meal perfect for autumn.

Scallop & Corn Chowder over Rice
5 slices bacon
8 sea scallops
salt
pepper
1 small yellow onion, thinly sliced into half-moons
1/2 lb Yukon gold potatoes, cut into 1/2-inch pieces
1/2c dry white wine
1c chicken broth
1/2c heavy cream
1c corn kernels (fresh, frozen or canned)
1/4c finely chopped parsley leaves
white rice

Prepare 1c of white rice according to the box directions.

Fry the bacon in a large skillet over medium heat until crisp. Transfer to a paper towel to drain. Pat the scallops with a paper towel so they're dry and season with salt and pepper. Heat the leftover oil from the bacon to medium-high, then add the scallops. Cook until golden brown, about 2 minutes per side the remaining oil in the pan. Transfer to a plate and keep warm.

Add the onion to the pan and cook until softened, about 5 minutes. Add the potatoes, wine, broth and cream. Bring to a simmer. Cover partially and simmer gently until the potatoes are tender, about 20 minutes. Add the scallops and corn and cook for 4 minutes.

Add 1/2c cup of rice to each bowl. Top with several ladles of the corn chowder. Top with several scallops, crumbled bacon and parsley.

Results: I'm always looking for new ways to use scallops and this was a great change. Since it's still pretty warm, I didn't want this to be the standard chowder that the recipe was for, so I used rice as a base and only used the liquid broth as a light sauce. Very tasty and Dave was a fan too.

Based on a recipe in Real Simple Meals Made Easy.