Scallop-Crusted Cod & Corn Chowder

🥘 Ingredients

• Icelandic cod
  20 oz
• Old Bay Seasoning
  1 tbsp
• Vidalia onion paste
  1 oz
• black pepper
  1 tsp
• butter
  2 tbsp
• cooking oil
  4 tsp
• corn
  2 unit
• cream cheese
  1/2 c
• crème fraîche
  1/2 c
• dried thyme
  1 tsp
• flour
  2 tbsp
• garlic powder
  2 tsp
• potatoes (into ½-inch pieces)
  24 oz
• salt
  1 tsp
• scallions
  4 unit
• scallops
  1 lb
• sugar snap peas
  8 oz

🍳 Cookware

• baking sheet
• medium pot
• large pan

1. 

   1

   Adjust racks to top and middle positions and preheat oven to 425 degrees. baking sheet Wash and dry produce. Dice potatoes . Trim and remove strings from sugar snap peas ; thinly slice crosswise. Trim and slice scallions , separating whites from greens.

   potatoes: 24 oz (into ½-inch pieces), sugar snap peas: 8 oz, scallions: 4 unit
2. 

   2

   Toss potatoes on baking sheet with cooking oil , Old Bay Seasoning , and a pinch of salt and pepper. Roast on top rack until golden and crisp, ⏱️ 20 minutes .

   cooking oil: 4 tsp, Old Bay Seasoning: 1 tbsp
3. 

   3

   Meanwhile, make chowder base: In a medium pot , melt butter over medium heat. Add scallion whites and cook until soft, ⏱️ 1 minutes . Stir in flour and dried thyme ; cook ⏱️ 1 minute . Whisk in corn (corn removed from cob) and 4 cups water; bring to a boil.

   butter: 2 tbsp, flour: 2 tbsp, dried thyme: 1 tsp, corn: 2 unit
4. 

   4

   Remove small side muscles from scallops if necessary; pat scallops and Icelandic cod dry with paper towels. Slice each scallop into three coins. Tightly shingle slices onto non-white sides of cod as evenly as possible (to mimic fish scales).

   scallops: 1 lb, Icelandic cod: 20 oz
5. 

   5

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Season scallop sides of cod with salt and black pepper , then carefully add to pan, scallop sides down. Cook, undisturbed, until a deep brown sear forms ⏱️ 2 minutes to ⏱️ 3 minutes . While scallop crust sears, season cod side with salt and pepper. Very carefully flip fish. Turn off heat; transfer pan to middle rack and roast until cooked through ⏱️ 2 minutes to ⏱️ 5 minutes .

   salt: 1 tsp, black pepper: 1 tsp
6. 

   6

   Once chowder has simmered 15-20 minutes, stir in crème fraîche , cream cheese , and Vidalia onion paste until completely dissolved. Add roasted potatoes to chowder along with snap peas and garlic powder . Stir to combine; taste and season with salt and pepper if desired.

   crème fraîche: 1/2 c, cream cheese: 1/2 c, Vidalia onion paste: 1 oz, garlic powder: 2 tsp
7. 

   7

   Divide chowder between bowls. Slice fish and place on top; garnish with scallion greens and serve.