Jeff Buerhaus is the chef and owner of Walter's Restaurant in Portland.
More information: Walter's Restaurant
Chef Jeff Buerhaus' Caribbean Scallop Chowder
- 2 Tbsp. olive oil
- 1/4 pound local dry bay scallops (small scallops about 1 inch in diameter are preferred)
- 1/2 cup small diced squash butternut, pumpkin etc.
- 1 shallot sliced
- 2 cloves garlic minced
- diced bacon (one strip)
- 1/8 cup sherry
- 1 pinch saffron
- 1 Tbsp. sweet chili sauce
- 1 cup heavy cream
- pinch fresh marjoram chopped
- salt & black pepper to taste
- bay leaves (2)
Heat oil in pan till just smoking, add bacon. Sear scallops 1 minute till browned, turn over sear 1 min, add squash and slightly brown.
Add shallot, garlic and slightly render, deglaze with sherry, and reduce by half. Add sweet chile sauce, heavy cream, saffron, marjoram, bay leaves, salt, pepper. Bring to a simmer and check doneness of squash. When squash is tender, serve in two bowls.
NOTE: The recipe was provided by the chef and it includes some fun words that aren't "actual" words but they work quite well and who are we to crush his voice?
