5 T plus 4 tsp butter peeled and cut into ½-inch dice
2 medium-sized onions, peeled and (about 1 cup)
cut crosswise into ¼-inch-thick Salt
slices 1 pound sea scallops, thoroughly
1 quart milk, or substitute 2 c defrosted if frozen, cut against
milk and 2 c light cream the grain into ¼-inch-thick
1 medium-sized boiling potato, slices
2 ounces lean slab bacon with rind Paprika
removed, sliced ¼ inch thick and
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In a heavy 2- to 3-quart saucepan, melt 3 tablespoons of butter over
moderate heat. When the foam begins to subside, add the onions and, stirring
frequently, cook for about 5 minutes, or until they are soft and translucent
but not brown.Pour in the milk (or milk and light cream) and bring the mixture to a simmer over moderate heat. Reduce the heat to low and simmer partially covered for 15 minutes.
Meanwhile, drop the potato dice into enough lightly salted boiling water to cover them by at least 1 inch and cook briskly until tender. Drain thoroughly and set aside in a bowl.
Melt 2 tablespoons of butter in a heavy 10- to 12-inch skillet. Drop in the scallops and, turning them about almost constantly with a slotted spoon, fry over high heat for 2 or 3 minutes until they are opaque on all sides. Set the scallops aside with the potato dice.
Strain the onion-and-milk mixture through a fine sieve into a bowl; discard the onions and return the liquid to the saucepan. Add the scallops and potato dice and simmer for 2 or 3 minutes to heat them through.
Taste for seasoning and ladle the chowder into heated individual soup bowls. Place one of the remaining 4 teaspoons of butter in each bowl, sprinkle the chowder with a little paprika and serve at once. Serves 4.
