- 2 ears corn, shucked and kernels removed, cobs reserved
- 4 ounces unsalted butter, divided
- 1 leek, cut into half-circles on a bias, washed well
- ½ pound chanterelle mushrooms, cleaned well
- ¼ cup water
- ½ cup heavy cream
- 1 tablespoon canola oil
- 6 two-ounce scallops
- 1 teaspoon fresh lemon thyme leaves
- 8 grape tomatoes, halved
- Maldon salt
Roast the corn kernels in a hot cast-iron skillet until slightly charred and softened. Do not use any oil, as this will stop the roasting effect. Lay the corn on a baking sheet, season it with salt and cool.
Melt one ounce of the butter in a sauté pan and add the leeks and 2 tablespoons of water. Season with salt and cook until tender, but still firm.
In a sauté pan, melt 1 ounce of the butter, then add the mushrooms and 2 tablespoons of water. Season with salt and cook until the mushrooms are tender.
To make the cream for the corn, add the water and half of the roasted corn kernels to a blender and puree until smooth. Add the cream and puree again. Strain through a fine mesh strainer and season with salt.
Heat a cast-iron pan until hot and add canola oil to the pan. Carefully place all six scallops in the pan so they are not touching. Gently nudge each scallop around the pan as they cook to ensure even browning. Allow the cooking side to carmelize (this will only take a few minutes). When they have an even color, add the remaining 2 ounces of butter and season the scallops with salt. Turn off the heat, flip the scallops and allow them to cook in the butter for a minute more.
To assemble the dish, heat the mushrooms, leeks and remaining corn kernels in a sauté pan with the creamed corn. Bring to a simmer. Add the lemon thyme and tomato halves just to heat through. Spoon the creamed corn onto two plates and arrange the scallops, carmelized side up, over the corn. Sprinkle the top of each scallop with Maldon salt
Recipe Courtesy of Chef Corey Heyer