For the chowder:

2 cans of creamed corn
(8) B size potatoes, sliced thin
1 small onion, sliced thin
1 cup reserved potato water
1 chicken bouillon cube
1 cup 2% milk
4 tablespoons salted butter
1 tbsp. dried parsley
salt and pepper, to taste

For the scallops:

8 jumbo scallops
2 tbsp. avocado or peanut oil
1 tbsp. butter

Slice your potatoes thin and place them in a heavy pot with enough water to cover them completely and boil them for approximately 8 minutes or until tender.

Drain the potatoes, reserving one cup of liquid. Place the reserved liquid and the potatoes, along with the rest of the ingredients for the chowder, back into the heavy pot.

Simmer on low until the scallops are done.

Next, rinse the scallops with cold water, pat dry, season both sides with salt.

Heat a pan with two tablespoons of oil to medium-high.

Leave the scallops to sear for approximately 3 minutes. Turn the scallops over, add the tablespoon of butter and baste the scallops for 2 more minutes.  

Remove scallops and set aside.

Place a couple ladles of the chowder into a bowl and place your scallops on top. 

Submitted by: Holly Lynn Loussaert