Scallop chowder

Scallop chowder

2 persons – 20 minutes

Ingredients for the chowder:

50 grams pancetta or streaky bacon, chopped into pieces

175 grams potatoes, either very small or peeled and cut into dice

125 grams leeks, trimmed and sliced into fine rounds

50 millilitres cider

50 millilitres pastis, anise liqueur, or pineau blanc

Ingredients for scallops:

250 grams scallops, each cut in two

20 grams butter

To finish:

1 tablespoon fresh cream

1 tablespoon finely chopped parsley

Preparation:

Fry the pancetta without oil.  Then add the potatoes.

If the pancetta hasn’t produced enough frying fat, add some butter.

Add the leeks. When soft, add the liquids. Cook for 10 minutes.

In another frying pan cook the scallops in butter until sealed on each side.

Tip the scallops into the chowder and add the cream and parsley.

Stir well and serve.