Scallops with Corn Sauce

Chef Bernard Henry shares this recipe for Scallops with Corn Sauce. Wine selections from Ms. Jane Hermansen of the Greater Washington Wine School, GWWSLLC@aol.com.

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

In a medium saucepan over moderate heat, warm oil.
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.
Add stock and corn cobs. Raise the heat to moderately high, and bring it to a simmer.
Lower heat to moderate and simmer, uncovered, for about 45 minutes, adding stock if most of the liquid evaporates.
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.
Lower heat to moderate and simmer, uncovered, for about 15 minutes. Finish sauce.
Remove from heat and let cool slightly, then purée mixture in a blender until very smooth, for about 2 minutes.
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.
Stir in salt and pepper and keep warm.
Add corn grains as a garnish to the sauce.

Yield: 4 Servings

Pat scallops dry with paper towels and dredge them in the seasoned Wondra flour.
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.
Place scallops on a plate and drizzle with the Corn Sauce.