Seared Scallop-Crusted Cod with Creamy Corn Chowder and Old Bay Potatoes

This dish brings together the best of land and sea in a single, satisfying bowl. A creamy corn chowder, enriched with crème fraîche and cream cheese, provides a luscious base for tender cod fillets. The cod is topped with a crust of seared scallop slices that mimic delicate fish scales, adding a beautiful golden finish and a sweet, briny flavor.

Alongside, Old Bay-seasoned roasted potatoes and crisp snap peas add texture and a touch of spice. Every spoonful offers a harmony of creamy, crunchy and savory elements that feel both rustic and refined. It’s a meal that’s sure to impress, yet simple enough for a weeknight dinner.

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Ingredients

0.5 ounce Vidalia Onion PasteView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

4 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Old Bay SeasoningView ingredient guideLike ingredientDislike ingredient

8 ounce ScallopsView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

10 ounce Icelandic CodView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

4 ounce Sugar Snap PeasView ingredient guideLike ingredientDislike ingredient

1 unit CornView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to top and middle positions and preheat to 425°F. Dice potatoes into ½-inch pieces. Trim snap peas and remove strings, then thinly slice crosswise. Trim scallions, separating white and green parts.
2. Toss potatoes on a baking sheet with a drizzle of oil and Old Bay Seasoning; season with salt and pepper. Roast on top rack until browned and tender, 20-25 minutes. Meanwhile, in a medium pot, heat a drizzle of oil, 1 tablespoon butter, scallion whites and half the dried thyme over medium-high heat. Once butter melts, stir in flour until a paste forms, about 10-20 seconds; season with salt and pepper.
3. Slowly add 1 cup water to the pot, stirring constantly to incorporate the flour-butter paste. Stir in the corn and its liquid. Bring to a boil, then reduce heat to medium-low and simmer until the chowder thickens, 15-20 minutes.
4. While chowder simmers, remove small side muscles from scallops if needed. Pat scallops and cod dry with paper towels. Heat a drizzle of oil in a large ovenproof nonstick pan over medium-high heat. Season the scallop side of the cod with salt and pepper, then place cod in the pan, scallop side down. Cook undisturbed until a deep brown sear forms, 2-3 minutes. Season the cod side with salt and pepper, then carefully flip the fish. Turn off the heat and transfer the pan to the middle rack; roast until cooked through, 2-5 minutes.
5. Once chowder has simmered, stir in crème fraîche, cream cheese and Vidalia onion paste until completely dissolved. Add roasted potatoes, snap peas and garlic powder; stir to combine. Taste and adjust seasoning with salt and pepper if desired.
6. Divide chowder among shallow bowls. Top each with a piece of scallop-crusted cod. Garnish with scallion greens and serve immediately.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, any firm white fish like haddock or halibut works well. Adjust cooking time as needed.

Can I make this dairy-free?

You can substitute the crème fraîche and cream cheese with dairy-free alternatives, but the chowder will have a different texture and flavor.

How do I store leftovers?

Store the chowder and fish separately in airtight containers in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the fish.