Rich, hearty scallop corn chowder… and low in sodium? How is this possible? I thought scallops were off-limits on my very low-sodium diet, but then I started reading about them. So long as they have not been brined (which is very common to both preserve and plump up seafood), and I limit my portions, I can still enjoy my most favorite seafood. This comes in at 155 mg / serving.
The trick here is to use large sea scallops and cut them in half, so there is more scallop per serving. I developed layers of flavor using shallots, dill, green onions, and other spices. While this takes a bit longer than your average soup, we both loved it. Use fresh corn when it is in season to sweeten it even more, but organic frozen corn is just fine too. Be sure to choose organic corn, or you will be adding GMOs to your bowl.
More about the renovation, which started as a recipe from Real Simple magazine that I clipped years ago. I reduced the number of scallops and cut them in half, and reserved and used all the juice they gave off when thawing and resting, to capture the seafood flavor. Green onions stand in for regular onions (which can be a migraine trigger). I dusted the scallops with smoked paprika and black pepper, giving them plenty of flavor when seared in the unsalted butter. Liquid smoke adds more flavor, and helps stand in for the missing bacon. I use Chef Gordon Ramsay’s trick for cooking scallops:
Lay them the pan clockwise, starting at 12 o’clock. Set the timer for one minute as you start putting them in. When the timer goes off, start flipping them in the same order, again setting the timer for another minute. You’ll get a great sear and won’t overcook your scallops.
pescatarian, gluten-free, reduced-sugar, migraine, low-sodium, paleo diets (if you eat dairy, corn, and potatoes in your version of paleo)
GFCF, vegan diets
You might also like:
Sweet corn chowder with spicy seared sea scallops from One for the Table (reduced fat, not low-sodium, not migraine-friendly)