- 12 Large Sea Scallops, gristle on side removed, if necessary
- 3 Cobs of Sweet Corn, boiled and removed from the cob
- 3 slices Applewood Bacon, diced
- ½ cup English Peas, shucked
- 2 shallots, peeled and cut small dice, reserving peels for sauce
- 1 cup Heavy Cream
- 3 TB Canola Oil
- Salt and White Pepper to taste
- Extra Virgin Olive Oil as needed
First, clean the scallops if necessary and reserve in the refrigerator until ready to use.
Next, make the corn sauce. In a heavy bottom sauce pot over medium heat, lightly sauté the 2/3 of the sweet corn and shallot peels in 1 tablespoon of canola oil. Add enough cream to cover, and season with salt and pepper. Bring to a simmer for 5 minutes. After 5 minutes, remove from heat and add into a blender. Reserve some of the cooking liquid. Turn the blender on to a low speed, then slowly increase the speed to high, adding some of the reserved liquid if the mixture becomes too thick. Once the mixture is smooth, remove from blender and season to taste. Set aside.
In a heavy bottom saute pan over medium heat, add 1 tablespoon canola oil and bacon. Saute the bacon gently, to render the fat, and continue until the bacon is lightly crisp. Pour off the majority of excess fat. Add the diced shallot, and saute until translucent, followed by the remaining sweet corn and English peas. When the peas are tender, about 2 minutes, remove from the heat and set aside.
Season each scallop with salt and pepper. In a heavy bottom sauté pan – preferably non-stick, gently sear each scallop in the remaining canola oil, until golden brown and cooked to medium. Remove the scallops and keep warm. In the center of each of 4 large plates, place a generous spoonful of the corn sauce. Divide the corn and bacon mixture in the middle of the sauce, followed by three scallops. Finish with a drizzle of extra virgin olive oil.