Ingredients

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3/4 lb salmon fillet, skin and pin bones removed

3/4 lb scallops

2 tablespoons unsalted butter

2 tablespoons extra virgin olive oil

3 shallots minced

2 ribs celery (diced)

1/4 cup vermouth

4 cups (32 fl oz) chicken broth

4 unpeeled red potatoes, cut into 1/2 pieces

4 cups corn kernels

2 cups half-and-half

Sea salt and fresh ground pepper

Shredded basil for garnish

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Directions

Cut the salmon into 1 inch cubes. In a frying pan add two tablespoons olive oil over medium heat. Add the salmon, in batches as needed to avoid crowding and sauté until just opaque on the outside, about 2 minutes. Remove the salmon from the pan and let it chill out while you continue to get your cook on.

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Throw the shallots and celery in the same pan and sauté about three minutes. Add the bird stock, turn the heat to high and bring to a boil. Reduce the heat to a simmer and throw the potatoes in there. Cover partially and cook until the potatoes are tender, about 15 minutes.

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Pat the scallops dry with a paper towel and salt on both sides. Add the butter to a sauté pan on medium-high heat. Once the fat begins to smoke, gently add the scallops so they are not touching each other. Cook the scallops for 2-3 minutes on each side. Set aside.

 

In a blender combine 1 piece of salmon,  1 cup of the corn and 1 cup of the cream. Puree until smooth.  Add this mixture to the chowder along with the remaining corn and cream. Simmer about five minutes. Add the salmon and scallops and simmer for 3-4 minutes. Season with salt and fresh ground pepper.

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Ladle into soups bowls and sprinkle the shredded basil on top for a little extra umph and to make it look fly.  Bazamo!