Celebrate the Holidays

Try this delicious recipe from Hanover Inn chef Jason Merrill’s kitchen.

Pan-Roasted Day Boat Scallops with Truffled Corn Chowder

Serves 2

• 2 Tbsp chopped bacon
• 2 Tbsp chopped onion
• 1/2 Tbsp chopped garlic
• 1 ear of fresh corn
• 1/4 cup dry white wine
• 1 cup heavy cream
• Salt and pepper, to taste
• 3 sprigs garden thyme
• 1 tsp chopped parsley
• 2 tsp truffle shavings (You can omit the truffles if you are unable to find them.)
• 1 tsp butter
• 1 tsp cooking oil
• 4 pieces large dry-pack scallops

In a large saucepan, cook bacon over low heat until crisp. Add onions and garlic to the crispy bacon. Cook until tender, roughly 4 to 5 minutes. Use a sharp knife to cut the kernels cut off the cob. Next “milk” the cob by scraping all the remaining corn bits and corn milk off the cob with the back of the knife.

Add corn kernels, cob milk, and wine to the bacon, onions, and garlic. Allow wine and milk to cook out until nearly gone. Add the heavy cream, bring to boil, and reduce until cream is the consistency of chowder. To finish, season with salt and pepper, fresh herbs, and truffle shavings.

In a medium hot sauté pan, add one teaspoon of butter and one teaspoon of cooking oil (preferably grape seed oil). Season scallops with salt and pepper and gently lay them into sauté pan. Cook first side for 3 to 4 minutes or until golden brown. Turn scallops over and let cook additional 2 to 3 minutes.

To serve: Spoon chowder into warm, shallow bowls. Place the scallops on top, allowing the chowder to surround the scallops. Garnish with a sprig of fresh thyme.

Try these special drinks for your holiday celebrations.