real meal.........

Sauteed Scallops, Sweet Corn Ragout, Balsamic Reduction

Serves 4

Ingredients

8 each	scallops, U-7
2 T	olive oil
2 T	butter
3 sprigs	thyme
2 each	shallots, sliced
to taste	kosher salt
to taste	fresh white pepper
-----	Sweet Corn Ragout
2 C	corn, cut off cob
3 T	butter
3 each	shallots, minced
2 T	black garlic, sliced
1 T	parsley, chopped
1 T	celery leaves, chopped
-----	Pancetta Balsamic Reduction
1/2 C	pancetta
3 C	balsamic vinegar
1 T	thyme, picked
1 T	olive oil
3 each	shallots, minced
1 T	sugar, granulated
1 T	butter

Method

Sautéed Scallops Preparation
Clean the scallops free of the side mussel.
Season the scallop with salt and fresh white pepper.
In a large sauté pan heat the olive oil till slight smoking point.
When the scallops start to lightly caramelize add the butter, thyme, and shallots.
Using a large spoon baste the scallops with the butter and fresh thyme.
Cook the scallops till medium and remove them from the pan. Let the scallops rest on the side.

Sweet Corn Ragout Preparation
In a medium sauté pan brown the butter till the milk solids start to caramelize and smell like toasted nuts.
Add the corn to the sauté pan and lightly sauté the corn until tender.
Add the shallots and black garlic.
Season with salt and pepper to taste.
To finish the ragout toss in the chopped parsley and celery leaves.

Pancetta Balsamic Preparation
In a small pot add the olive oil and pancetta. Render the pancetta well.
Add in the shallots and sweat till translucent.
Add the picked thyme and balsamic vinegar.
Reduce the balsamic vinegar by 3/4 .
Finish the sauce with the butter.
Adjust the acidity using sugar to taste.