Potato-Leek Purée with Seared Sea Scallops

As a young fisherman’s wife, I spent many of my days off and long evenings lending a hand wherever it was needed. On the trap dock packing fish, or in the winter, shucking sea scallops in a small, weathered shanty in South Chatham.

The shanty was simple and hardworking, much like the people in it, two drafty rooms with concrete floors, warmed by a kerosene stove. Inside, there were high and low shucking benches, depending on whether you preferred to stand or sit, each one worn smooth by years of steady hands and honest work.

Early mornings often began by chipping ice away from the door, only to be greeted by 70 or 80 burlap bushel bags filled with scallops that had been landed at the Fish Pier in Chatham and transported to the shanty, waiting to be opened. Each bushel yielded about 10 pounds of scallop meat, carefully shucked, packed into buckets, and brought to the Chatham Seafood Cooperative. Destined for co-op market and shipments to Boston and New York.

Today, the fishery has evolved. With quota systems and rotating open areas, our day boat scallopers now shuck at sea, delivering the freshest catch directly to our cooperative. From there, it goes straight to our fish share members, continuing a tradition of connecting community to the ocean, just as it always has.

At Chatham Harvesters, we honor where we came from while proudly carrying our fishery forward.

Potato-Leek Purée with Seared Sea Scallops (Serves 2)

After a cold spring day spent cleaning up the yard, I was craving something warm and comforting. I pulled a quart of homemade potato leek soup from the freezer, let it thaw, and paired it with perfectly pan-seared scallops to create a simple, satisfying supper, bringing a touch of coastal flavor to a chilly evening, the Chatham Harvesters way.

 Ingredients

• 8–10 large Chatham Harvesters sea scallops, thawed with side muscle removed, patted very dry

• 1 tbsp butter + 1 tbsp olive oil

• 2 medium leeks (white & light green parts), thinly sliced

• 2 medium Yukon Gold potatoes, peeled & diced

• 2 cloves garlic, minced

• ½ cup dry white wine

• 1½ cups Chatham Harvesters’ fish  stock (or chicken stock)

• ½ cup heavy cream

• 1 bay leaf

• 1 tsp fresh thyme (or ½ tsp dried)

• Salt & freshly ground black pepper

• Optional: pinch red pepper flakes

• 1 tbsp fresh parsley, chopped

• Optional: squeeze of lemon juice

Directions 

1. Build the base

• In a medium pot, melt butter with olive oil over medium heat.

• Add leeks + pinch of salt,  cook 5–7 minutes until soft and silky (no browning).

• Add garlic, cook 30 seconds.

2. Simmer

• Add white wine, reduce 2–3 minutes.

• Add potatoes, stock, bay leaf, thyme.

• Simmer gently 12–15 minutes until potatoes are very tender.

3. Purée until smooth

• Remove bay leaf.

• Use an immersion blender (or carefully transfer to a blender) and purée until completely smooth.

• Stir in cream and gently reheat.

• Adjust seasoning with salt, pepper, and optional red pepper flakes.

Texture goal: silky and pourable, like a refined chowder base. Add a splash of stock if too thick.

4. Sear the scallops

• Heat a skillet over medium-high with a bit of oil.

• Season scallops with salt and pepper.

• Sear 2 minutes per side until deeply golden.

• Add a small knob of butter at the end and baste briefly.

5. Plate

• Spoon the hot potato-leek purée into shallow bowls.

• Arrange scallops on top.

• Finish with parsley and a light squeeze of lemon.

Serving Style Options

• Rustic: Keep it slightly thicker and serve like a stew.

• Elegant: Thin slightly and plate like a bisque with scallops centered.

 Pro Tips

• For ultra-smooth texture, pass the purée through a fine sieve.

• Add a splash of clam juice for deeper seafood flavor.

• A drizzle of chive oil or good olive oil elevates presentation.

• Serve with warm Ciabatta bread 

__________________________________________________________________________________

Shareen Davis:

Shareen Davis is the Marketing and Sales Manager and creates the recipe blog for Chatham Harvesters Cooperative. A true seafood enthusiast with deep, generational roots in Chatham’s fishing community, she blends her love of local flavors with her passion for sharing the stories behind the catch.