1 1⁄2cupsred potatoes, unpeeled, scrubbed and cubed
1⁄4teaspoonwhite pepper (to taste)
1⁄4teaspoonsmoked paprika (to taste)
1⁄4teaspoonOld Bay Seasoning
Serving Size: 1 (426) g
Servings Per Recipe:4
Calories from Fat 246 g58 %
Total Fat 27.4 g42 %
Saturated Fat 15.8 g79 %
Cholesterol 116.7 mg 38 %
Sodium 933.5 mg 38 %
Total Carbohydrate26.8 g 8 %
Dietary Fiber 2.7 g10 %
Sugars 5.5 g22 %
Protein 19 g 37 %
In a deep skillet, add bacon and set the heat to medium; sauté until it starts to brown, about 7 minutes. Add onions and carrots with a small pinch of sea salt; sauté for 3 minutes. If it needs more fat, add butter. Add celery and red peppers; sauté for another 3 minutes.
Pour in clam juice and broth; bring to a boil. Add cubed potatoes, reduce heat back to medium, cover and simmer for 10 to 12 minutes or until almost tender. Add cream, white pepper, smoked paprika and Old Bay seasoning; stir to combine, bring to a simmer and cook for 3 minutes.
Add scallops with its juice and lemon zest; stir well and cook until opaque, not more than 2 minutes. Remove from the heat and stir in dill. Serve immediately with fresh crusty bread.