October 17, 2017
Dinner, Lunch, Main Dish,
Shellfish, Scallops, Alcohol, Vegetables, Corn, New England, Fall/Autumn, Summer, Oven Roast, Stove Top, Gluten-Free, No Eggs, Wine, Make it from scratch more
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"Scallops in this recipe are adjoined alongside a delicious corn ragu where the corn is roasted to bring out it's sweet nuttiness, and then further developed with a brilliant line of ingredients and method. Source: Chef Eric Swartz"
Preheat oven to 400 degrees.
Husk the ears of corn, removing all corn hairs. Rub each ear with canola oil and season with salt & black pepper.
Place ears on a baking tray and roast until corn kernels are tender and slightly caramelized. Remove corn from tray and allow to cool.
Over medium flame, heat a saucepan with 1/2 ounce of canola oil. When oil is hot add onion, red pepper, and garlic. Sauté until tender and onions are clear. Add cumin and fennel seed and stir well.
Add white wine and stir well to deglaze the pan. Add heavy cream and simmer 20 minutes. Remove corn kernels from cooled ears with knife and add to saucepan. Turn down heat to low and simmer for 5 minutes.
Place scallops onto a clean dry work surface and season with salt and black pepper. Over medium-high flame, heat a non-stick sauté pan with 1/2 ounce of oil. When oil is hot add scallops to pan. Cook until golden in color, turn and cook other side until golden. Remove pan with scallops from stove and set aside.
To serve, divide ragu equally into 4 warmed shallow bowls. Place 3 cooked scallops into each bowl on top of the ragu in the shape of a triangle. place fourth scallop on top of other three.
Sprinkle scallops with fresh chopped chives and serve.
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