Sea Scallops with Fresh Corn Ragout
Recipe by Chef John Bubala of Thyme Restaurant in Chicago, Illinois.
4 ears Fresh Supersweet Corn, husked
5 tablespoons unsalted butter - divided use
2 tablespoons leeks, white part, chopped
2 cups dry white wine
2 teaspoons fresh thyme leaves
Salt and 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 3/4. Remove and discard cobs (wine mixture should measure about 1/4 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 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 1/4 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.
Makes 6 servings.
Recipe and photograph courtesy of Fresh Supersweet Corn.