Seafood chowder with grilled scallops recipe
 James uses some of the best seafood Northern Island has to offer in his chowder dish. Made specially to celebrate the history of Greyabbey it is served with grilled scallops in seaweed butter. 50g/1¾oz butter1 leek, finely chopped250g/9oz potatoes, peeled and chopped1 tbsp flour250ml/9fl oz fish stock 250ml/9fl oz full-fat milk100ml/3½fl oz double cream6 scallops, chopped1kg/2lb 4oz rope grown mussels, cooked12 prawns (preferably from Portavogie), cooked and peeled1 tbsp freshly chopped fennel fronds or dill½ tsp freshly grated nutmegpinch sea salt and white pepper 50g/1¾oz butter 1 leek, finely chopped 250g/9oz potatoes, peeled and chopped 1 tbsp flour 250ml/9fl oz fish stock 250ml/9fl oz full-fat milk 100ml/3½fl oz double cream 6 scallops, chopped 1kg/2lb 4oz rope grown mussels, cooked 12 prawns (preferably from Portavogie), cooked and peeled 1 tbsp freshly chopped fennel fronds or dill ½ tsp freshly grated nutmeg pinch sea salt and white pepper 50g/1¾oz pancetta4 scallops, shucked, shells kept for cooking50g/1¾oz seaweed butter, choppedsplash prosecco (optional)pinch sea salt and cracked black pepperpea shoots and toasted breadcrumbs, to garnish 50g/1¾oz pancetta 4 scallops, shucked, shells kept for cooking 50g/1¾oz seaweed butter, chopped splash prosecco (optional) pinch sea salt and cracked black pepper pea shoots and toasted breadcrumbs, to garnish Method For the chowder, heat the butter in a large saucepan and gently fry the leeks and potatoes for 5–10 minutes on a medium heat. Stir in the flour and cook for a further 2 minutes. Pour in the fish stock and reduce the heat. Simmer for 15 minutes or until the potatoes are softened. Add the milk and cream to the chowder and blend until smooth using a stick blender.Stir in the chopped scallop, cooked mussels and prawns. Poach on a low heat for 5 minutes then season to taste with nutmeg, salt and pepper. Add the fennel fronds or dill to finish. For the scallops, fry the pancetta until golden. Season the scallops and lay each one on top of a few cubes of fried pancetta and seaweed butter placed in the bottom of each shell. To cook the scallops either light a barbecue and cook over the hot embers or cook under a hot grill. Cook on their shells for 2–3 minutes until the butter turns golden and the scallops start to brown. Turn them over and drizzle with a splash of prosecco to deglaze in the shell. Garnish with pea shoots and breadcrumbs. To serve, pour the chowder into bowls and serve the scallops alongside. For the chowder, heat the butter in a large saucepan and gently fry the leeks and potatoes for 5–10 minutes on a medium heat. Stir in the flour and cook for a further 2 minutes. Pour in the fish stock and reduce the heat. Simmer for 15 minutes or until the potatoes are softened. For the chowder, heat the butter in a large saucepan and gently fry the leeks and potatoes for 5–10 minutes on a medium heat. Stir in the flour and cook for a further 2 minutes. Pour in the fish stock and reduce the heat. Simmer for 15 minutes or until the potatoes are softened. Add the milk and cream to the chowder and blend until smooth using a stick blender. Add the milk and cream to the chowder and blend until smooth using a stick blender. Stir in the chopped scallop, cooked mussels and prawns. Poach on a low heat for 5 minutes then season to taste with nutmeg, salt and pepper. Add the fennel fronds or dill to finish. Stir in the chopped scallop, cooked mussels and prawns. Poach on a low heat for 5 minutes then season to taste with nutmeg, salt and pepper. Add the fennel fronds or dill to finish. For the scallops, fry the pancetta until golden. Season the scallops and lay each one on top of a few cubes of fried pancetta and seaweed butter placed in the bottom of each shell. To cook the scallops either light a barbecue and cook over the hot embers or cook under a hot grill. Cook on their shells for 2–3 minutes until the butter turns golden and the scallops start to brown. Turn them over and drizzle with a splash of prosecco to deglaze in the shell. Garnish with pea shoots and breadcrumbs. For the scallops, fry the pancetta until golden. Season the scallops and lay each one on top of a few cubes of fried pancetta and seaweed butter placed in the bottom of each shell. To cook the scallops either light a barbecue and cook over the hot embers or cook under a hot grill. Cook on their shells for 2–3 minutes until the butter turns golden and the scallops start to brown. Turn them over and drizzle with a splash of prosecco to deglaze in the shell. Garnish with pea shoots and breadcrumbs. To serve, pour the chowder into bowls and serve the scallops alongside. To serve, pour the chowder into bowls and serve the scallops alongside.