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Seared Scallops with Pea and Corn Ragout

⏎ All Recipes

Seared Scallops with Pea and Corn Ragout

Simplicity is key when it comes to seafood, scallops particularly. The natural starch in the corn makes the puree in this dish exquisitely smooth and creamy and is beautiful when you add a few drops of truffle oil.

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Directions

  1. Place half the corn in a blender with 1 or 2 tablespoons of water or wine, and puree until smooth.
  2. Place in a saucepan and gently heat until just simmering and hot. Remove from heat, season to taste, cover and keep warm.
  3. Heat a tablespoon of the oil in an ovenproof pan over medium high heat and add the scallops. Cook for 20-30 seconds each side to just brown, add the wine and lemon zest and transfer to a medium oven for 5 minutes or until plump and tender
  4. Meanwhile, heat the remaining oil in a non-stick pan and sauté the shallot for 1 minute, add the mushrooms and cook 1-2 minutes or until just softening. Add the peas and corn, then cook, stirring for 2 minutes until tender crisp.
  5. Spoon corn puree onto hot plates top with the vegetables and scallops and spoon over the wine sauce. Garnish with micro greens.

Ingredients

  • 2 ears corn, kernels removed
  • 2 tablespoon olive oil
  • 12-14 ounces large sea scallops , 3-4 per person
  • 1/4 cup chardonnay
  • 1 teaspoon lemon zest
  • 1 shallot, diced
  • 1/2 cup wild or shiitake mushrooms, sliced
  • 1 1/2 cups shelled peas
  • micro greens or snow pea shoots, to garnish

Yield: 4 Servings