- Yield: 6 Servings
Sea Scallops with Fresh Corn Ragout
- Sunshine Sweet Corn - 4 ears, husked
- Unsalted Butter - 5 tablespoons, divided
- Leeks - 2 tablespoons, white part, chopped
- Dry White Wine - 1 cup
- Thyme - 2 teaspoons, divided
- Salt - as directed
- Ground Black Pepper - as directed
- Onion - 2 tablespoons, diced
- Garlic - 1 teaspoon, chopped
- Morels or Small Crimini Mushrooms - 1 cup, sliced
- Vegetable Oil - 1 tablespoon
- Scallops - 30 medium-sized dry-pack
- 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.
A sautéed corn ragout serves as a sweet base for pan-seared scallops.