Eastington@Paddington

This is based on a recipe from Pikes Place Market. One of the best, if not the best chowder I have eaten. This recipe is online: https://morethanburnttoast.blogspot.com/2011/10/seared-scallop-chowder-from-pike-place.html

• 2 lbs (900g) bay scallops (I substitutes frozen divers scallops)
• 2 cups red skinned potatoes, steamed and diced
• 1 cup yellow onion, diced
• 1 cup celery, diced
• 3 tablespoons sea salt (use salt at your discretion/I used 1 teaspoon)
• 1/2 cup all-purpose flour
• 3 cups water
• 6 cups heavy cream
• 1 medium or 2 Roma tomatoes, diced
• 1/2 cup fresh dill, chopped
• 1/3 cup lime juice, about 3 limes
• Cooking oil vegetable or canola
• A pinch of chopped parsley or chives and paprika makes for a nice garnish 

I served it in fresh bread rolls