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July 13 2018

scallops a Brandy corn sauce

My recipe this month is with Sea scallops a Brandy corn sauce, Smoked bacon and charred scallions
       
Serves 4
  For the sauce:
1 oz. Drawn butter
2TB. - Flour
1/ 2 Cup – Yellow onion (diced)
2 Cups – Sweet corn off the husk (Blanched in salted water)
2TB. – Brandy
1 Cup- Chicken stock
1 ½ Cups –Heavy Whipping Cream
Sea Salt & White Pepper to taste
Pinch Cayenne Pepper
 
  1. In a sauce pot on medium heat, add the butter, then the onions. Cook until golden brown.
  2. Add flour to make a roux and stir 1 to 2 minutes to cook out flour taste.
  3. Deglaze with the brandy.
  4. Add corn, stock, and salt and pepper.
  5. Stir until slightly thickened.
  6. Add cream and stir a few minutes until slightly thick, add cayenne and pull off heat.
  7. Pour into a 2 quart blender and blend until smooth.
  8. Strain in a mesh strainer to discard corn skins. Set aside and keep warm.
 
8 strip’s extra thick bacon (cut in 1 inch pieces)
16 – u-10 Sea Scallops
¼ Cup – Blackening spice
8 whole scallions (washed)
 
  1. In a sauté pan on medium high heat, cook bacon until crisp.
  2. Pull off on paper towel. In the same bacon fat, Season the scallops and cook in the fat blackening both sides.
  3. Place the scallions in and cook til charred and pull off to the side.
  4. On four plates, pour equal amounts of sauce in the center, arrange scallops in a straight line.
  5. Sprinkle bacon over each plate and drape the scallions over the top.