Seared Scallops with Sweet Corn and Potato Risotto, Crispy Corn and Herb Salad

Serve With 2009 Amici Sauvignon Blanc Napa Valley

 

Serves 2 For the Corn Cream:
1T	Butter, unsalted
1/2ea	Shallot, roughly chopped
1ea	Garlic Clove, small, rough chopped
2ea	Yellow Corn Cobs, corn removed
2ea	Sage Leaves, roughly chopped
1c	Heavy Cream
to taste	Salt and Pepper

Add the butter to a medium saute pan and over medium heat, sweat the garlic and shallots until they develop an aroma. Add the corn and sage. Sweat the corn until it begins to weep and deepens in color. Add the cream and cook until the corn becomes tender and sweet. Cool slightly. Add to a blender and puree, adding more cream if necessary to achieve a smooth and somewhat thick puree. Pass the cream through a fine mesh strainer. Set aside.

*Note: Any unused cream can be thinned with chicken stock for cream of corn soup.

For the Potato Risotto:
2T	Extra Virgin Olive Oil
1ea	Garlic Clove, small
1/2ea	Shallot, minced
2c	Yukon Gold Potatoes, thinly sliced, julienned and cut into a rice shape (i.e. II), kept in water
1c	Heavy Cream
1c	Chicken Stock, hot, approximate amount
1c	Corn Cream, from above
1T	Butter, unsalted
to taste	Salt and Pepper

Heat olive oil in a 2-quart saucepot over medium heat. Add shallots and garlic and cook until aroma. Drain potatoes and add to the pot. Add the cream and salt and pepper to taste. Bring to a boil, stirring gently. Cook the potatoes until they begin to soften. Add chicken stock as needed to thin the potatoes, making sure the potatoes remain creamy. When the potatoes are tender, add one cup of the corn cream and bring back to the boil. Finish with butter

For the Scallops:
2T	Extra Virgin Olive Oil
2ea	Scallops, Maine or Dayboat
to taste	Salt and Pepper

Clean the scallops of the side muscle (foot) and dry with a lint free cloth. Season generously with salt and pepper. Place a stainless steel saute pan, over high heat and wait until the pan has a slight haze coming from the center of the pan. Add the olive oil and then immediately place the scallops into the pan. Let the scallops cook for about three minutes, or until the scallop is well seared. Turn and brown on the other side.

Crispy Corn:
1c	All Purpose Flour
1/2c	Cornmeal
1/2c	"Wondra" Flour
to taste	Salt and Pepper
1/4c	Corn Kernels
1/2c	Buttermilk
2c	Vegetable Oil

Heat the oil in a small saute pan to about 325 degrees. Combine the flour, cornmeal, "Wondra" flour and salt and pepper in a small bowl. Place the corn kernels into the buttermilk; let soak for five minutes. Drain kernels from excess buttermilk and place into flour mixture. Toss to coat evenly and thoroughly. Shake off excess flour. Place into hot oil and cook until browned and crispy. Season with salt and set aside in a warm place.

Herb Salad:
1/4c	Herb Salad (hearts of tarragon, parsley, chives, chervil) or Micro Greens
1/2t	Extra Virgin Olive Oil
to taste	Salt and pepper to taste