Pan Seared Diver Scallops Braised in Sweet Butter with Sweet Corn and Rosemary
 

Pan Seared Diver Scallops Braised in Sweet Butter with Sweet Corn and
Rosemary

Makes 4 servings

Ingredients:

2 large ears of sweet corn
1 ounce olive oil or clarified butter
16 scallops
1 teaspoon garlic, chopped
2 sprigs rosemary, stripped
salt and pepper to taste
1/2 cup white wine
4 tablespoons unsalted butter
1/4 cup tomatoes, seeded and chopped

Preparation:

Remove husks from the corn. Using a sharp knife hold the ear on end
and slice the kernels off. Then using the blade scrape the "milk" from
the cob and reserve.

In a hot frying pan or sauté pan add clarified butter or oil then
CAREFULLY place scallops in pan. Generously sear the scallops before
turning. Turn and add sweet corn, garlic, rosemary, salt, and pepper.
Deglaze with the wine, reduce heat to medium and add butter.

When scallops are cooked to your desired doneness (I like mine medium
rare) arrange on plates with the starch (vanilla mashed potatoes are
great - recipe follows) of your choice and spoon sauce over.

Garnish with the tomato.

Vanilla Mashed Potatoes

Makes 8 servings

Ingredients:

2 pounds potatoes, russet or Yukon gold
1 cup cream
3 tablespoons butter
1 teaspoon salt
1/4 teaspoon pepper
1 dash nutmeg
1/2 teaspoon vanilla

Preparation:

Put the potatoes in a large sauce pan and cover with cold water. Bring
to a simmer and cook for 20 to 30 minutes, until well cooked through
but not falling apart. Strain and reserve.

Add the cream, butter, salt, pepper and nutmeg to the pan. Bring to a
simmer. Remove from heat and add the potatoes and vanilla. Mash. Check
the seasoning.

Note: I cut large potatoes in quarters and medium ones in half. The
idea is to have them all be similar sizes and if you leave them whole
they will take longer to cook.


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