1 shallot, sliced thinly
2 tablespoons whole butter
1 cup of fresh silverear white corn
2 cups chicken stock
¼ cup heavy cream
salt and pepper
1 teaspoon olive oil
12 Maine Diver Scallops, patted dry
Place shallot and butter in a heavy saucepan and sweat slightly. Add corn to pan with chicken stock and heavy cream, cook for 7 minutes. Allow to cool slightly and puree in a food processor until smooth using care as with any hot liquid. Adjust seasoning to taste and hold warm.
Meanwhile, place a large skillet on medium high heat and allow oil to heat. When oil is very hot, but not smoking, place seasoned scallops in pan. Cook on each side for two minutes allowing a golden crust to form. Remove from pan and keep warm. Co
Spoon half of the corn nage onto a warm tray and place scallops on top. Serve remaining corn nage with individual plates.
Copyright 2017 WBRC. All rights reserved.