I'm gonna try this sauce this summer!! Thanks IC
The sauce has two seperate components but it's easy to make. Just make sure you use very fresh sweet corn or else you won't get the flavors. Adding sugar won't do it.
Sweet Corn Sauce
Yield: 4-6 Servings
6 ea., Fresh Sweet Corn (4 ea. for the sauce, 2 ea. to be sauteed)
1/2 c. Milk
6 Tbsp. Unsalted Butter
Kosher Salt
1 1/2 Tbsp. Chives, finely minced
Method:
Using a knife, carefully remove the kernels from the corn. Add the milk and the kernels for the sauce into a blender, and puree until smooth. Push through a fine chinois to extract the liquid only, and discard the pureed solids. Heat over medium while stirring to avoid burning until the natural starches thicken the sauce, about 5 minutes. Whisk in 4 Tbsp. of butter and season to taste with kosher salt. Reserve and keep warm.
Meanwhile, heat the remaining butter over medium heat and saute the remaining corn until tender, but still al dente. Season to taste with salt and mix in the chives just before serving.
Sounds awesome. I wonder what would happen if you fried a little bacon and used that to saute the corn in.... add a little smoky bacon flavor. That would go really well with the scallops....
I'd like to know how you get them that lovely color, too. Also, did you score a diamond-like pattern on the scallops? It looks lovely.
Thanks..just hard to pass on bacon... but I will take your word on it..Bacon would definitely add another dimension of flavor, and I love to accentuate seafood with pork products (i.e. prosciutto, chorizo, lup cheong, etc.), but in this case the flavor of the bacon would have overpowered the fresh corn flavor as well as the truffle. For this dish, my intent was to showcase the fresh flavor of both the scallop and corn, and have the truffles add balance to that. Because the product was so good, I didn't want to add too many flavors which would mask or detract from it.
Yeah, scoring the surface of the scallop actually helps it caramelize more evenly. Usually, if you can't get a good color on your scallops, it's due to one of three reasons:
1. Too high of a water content
2. Not enough heat
3. Improper cooking technique (i.e. flipping over too soon)
What I usually do is, heat 2 Tbsp. of oil on high in a saute pan until smoking hot. Add the scallops and press down on each one so that the surface is even on the pan. Cook for about 45 seconds on high, then turn the heat down to about med-high. Don't move the scallops until the edges start to get a nice golden brown. Lift to check and see if the rest of the scallop is caramelizing. If it is, flip over and continue cooking to about medium doneness.
The scallops that we get use are Atlantic Divers which have a low water content. The scallops available in most supermarkets are almost always previously frozen and have a very high water content. The best way to get the water out is to let them dry out overnight in the fridge on a rack with a pan underneath so that the water can drip out.