By David Page, Shinn Estate Vineyards and Shinn Farmhouse
I first tasted Peconic Bay Scallops in the early 1990s on a weekend getaway to the North Fork. In late autumn, Barbara and I would leave our restaurant after dinner service and head east with great anticipation of visiting Charlie Manwaring at Southold Fish Market.
After getting a good night's sleep we would head over to see Charlie in the early morning and would often find him still shucking the succulent meat from the scallop shells. We have since had the chance to harvest scallops in Hallock's Bay and then eat them raw right on the dock with just a squeeze of lime juice.
Peconic Bay Scallops are a seasonal treasure of North Fork cuisine that should not be missed when visiting the area.
Charles and Barbara Smithen of Sherwood House Vineyards have created a delightful stainless steel-fermented chardonnay from fruit grown right here on Oregon Road that pairs beautifully with this chowder recipe. The razor crisp acidity and bright fruit balance the sweetness of the scallops and fresh cream, leaving your palate refreshed and ready for a second helping.
Makes 8 servings
- 3/4 pound white potatoes, peeled and diced
- 3 tablespoons butter
- 2 cups thinly sliced leeks (white and pale green portions)
- 1/2 cup white wine
- 1 bottle (8 ounces) clam broth
- 2 pints heavy cream or 3 cups cream and 1 cup milk
- 2 pounds bay scallops
- Salt and freshly ground pepper
- 2 tablespoons chopped fresh parsley
- 1 teaspoon paprika
- 8 sprigs dill
In a large saucepan, melt butter over medium-low heat. Add leeks and cook 3 minutes, until softened. Add wine and clam broth. Increase heat to medium-high; boil 10 minutes or until mixture is reduced by half. Add cream, reduce heat to low, and simmer 15 minutes, stirring occasionally.
Add potatoes and simmer 7 minutes. Add scallops and simmer 3 minutes just until opaque (do not boil). Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Garnish with parsley, paprika and a sprig of dill.