Living seaside in New England, it goes without saying that we know scallopers. Luckily, they are a generous lot and often pass along a bag of these delectable mollusks. As such, we usually have frozen fresh scallops resting in wait for a quick bake or pan sear. I’ve learned from my “son of a commercial fisherman” husband that the key to a good scallop is not to overcook or else it’s doomed to be chewy.
If you are new to cooking scallops, this stew is a great starter recipe. Just toss everything together, wait for a bit, and dive right in with some crusty warm bread.
Recipe: Scallop Stew
3 tablespoons butter
1 tablespoon olive oil
1 medium onion, chopped
1 garlic clove, smashed
1/2 teaspoon minced fresh thyme leaves
2 celery stalks, chopped
1 large potato, peeled and chopped
2 tablespoons flour
4 cups low-sodium chicken stock
1 cup heavy cream
2 frozen hashbrowns
1 pound fresh scallops, rinsed and quartered
Kosher salt & ground black pepper
Place Dutch oven or stockpot over medium heat. Add butter and olive oil. Once butter melts, add onion, garlic, and thyme. Season to taste with salt and pepper. Saute for 5 minutes, stirring frequently.
Add celery and potato, and cook for an additional 5 minutes. Sprinkle flour evenly about the pot, stirring to combine. Pour in stock and heavy cream. Dunk hashbrowns into the broth pool. As hashbrowns warm, encourage them to break apart with a spoon.
Bring stew to a tender simmer for 20 minutes, allowing the potatoes to cook through.
Carefully add scallops, and simmer for an additional 8-10 minutes. Serve immediately.