Scallops with Corn Sauce

Scallops and Corn Recipe

Corn Sauce Ingredients
  • 1 Tablespoon of canola oil
  • 1 Small white onion, chopped (about 1 1/2 cups)
  • 1 Carrot, chopped (about a 3/4 cup)
  • 1 Celery stalk, chopped (about a 1/2 cup)
  • 2 Garlic cloves, halved
  • 6 Cups of chicken or vegetable stock, or low-sodium broth, plus additional for thinning the sauce
  • Kosher salt to taste
  • 1/8 teaspoon of freshly ground black pepper
  • 3 Cups of fresh corn kernels (from 2 to 3 ears of corn), cobs reserved

Corn Sauce Instructions

  1. In a medium saucepan over moderate heat, warm oil.
  2. Add onion, carrot, celery, and garlic and sauté, stirring frequently, until vegetables begin to soften, for about 7 minutes. Adjust heat as necessary to keep the veggies from browning.
  3. Add stock and corn cobs. Raise the heat to moderately high, and bring it to a simmer.
  4. Lower heat to moderate and simmer, uncovered, for about 45 minutes, adding stock if most of the liquid evaporates.
  5. Remove from heat. Using a slotted spoon, remove vegetables and corn cobs, and discard. Add corn kernels to stock, raise heat to moderately high, and bring to a simmer.
  6. Lower heat to moderate and simmer, uncovered, for about 15 minutes. Finish sauce.
  7. Remove from heat and let cool slightly, then purée mixture in a blender until very smooth, for about 2 minutes.
  8. Strain through a mesh sieve into a large bowl, pressing on solids to extract all liquid. If the sauce is too thick to pour, stir in a small amount of additional stock.
  9. Stir in salt and pepper and keep warm.
  10. Add corn grains as a garnish to the sauce.

Scallop Ingredients

Yield: 4 Servings

  • 8-12 Scallops
  • Wondra flour, seasoned with salt, pepper, ground cumin, ground coriander
  • Grapeseed oil
  • Garnish: Baby corn shoots, Baby red shiso

Scallop Instructions
  1. Pat scallops dry with paper towels and dredge them in the seasoned Wondra flour.
  2. Place a sauté pan over high heat, add grapeseed oil, and sear scallops until they turned golden on both sides and translucent in the middle.
  3. Place scallops on a plate and drizzle with the Corn Sauce.

Wine Selections
  •  Gatao VINHO VERDE 2008 (Gondomar, Portugal)  
  •  “Les Rials” VIN DE PAYS (Tarn, France)
  •  Mac Murray “Ranch” 2007 PINOT NOIR (Sonoma Coast, California)