Sea Scallops with Fresh Corn Ragout
A sautéed corn ragout serves as a sweet base for pan-seared scallops.
Chef John Bubala, Thyme, Chicago, Il
- 4 ears fresh Supersweet Corn, husked
- 5 tablespoons unsalted butter, divided
- 2 tablespoons leeks, white part, chopped
- 1 cup dry white wine
- 2 teaspoons fresh thyme leaves, divided
- Salt as directed
- Ground black pepper as directed
- 2 tablespoons diced onion
- 1 teaspoon chopped garlic
- 1 cup sliced fresh morels or small crimini mushrooms
- 1 tablespoon vegetable oil
- 30 medium-sized dry-pack scallops
- Cut corn kernels from cobs; reserve kernels. Cut cobs in half crosswise. In a medium-sized skillet, over low heat, melt 1 tablespoon of the butter. Add leeks and the corn cob halves; cover and cook until leeks are tender, about 5 minutes.
- Increase heat to high and add the wine; simmer until reduced by ¾. Remove and discard cobs (wine mixture should measure about ¼ cup). Gradually whisk 3 tablespoons of the remaining butter into wine mixture, 1 tablespoon at a time, along with 1 teaspoon of the thyme. Season with 1⁄8 teaspoon each salt and pepper. Keep sauce warm (in a vacuum container or double boiler) until ready to serve.
- In a large sauté pan, over low heat, melt the remaining 1 tablespoon butter. Add onion and garlic; cover and cook until tender, about 5 minutes. Add corn kernels, mushrooms, and the remaining 1 teaspoon of thyme. Cook and stir until mushrooms are tender, about 5 minutes. Season with ¼ teaspoon salt and 1⁄8 teaspoon pepper.
- Season scallops with 1⁄8 teaspoon each salt and pepper. In a large sauté pan, over medium-high heat, heat oil. Sauté scallops, 10 at a time, until golden on all sides, about 3 minutes in all.
- To serve: Arrange corn mixture in centers of 6 serving plates. Drizzle sauce around corn mixture; top with scallops. Garnish with fresh thyme sprigs, if desired.
Number of servings (yield): 6 portions
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