FISH AND SEAFOOD
02/20/2012
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Fish and Seafood

Sea Scallops with Fresh Corn Ragout

3 cups fresh sweet corn or frozen
4 TBS. Butter
2 thin sliced leeks [white part only]
¼ cup diced red onion
1 c. dry white wine
2 tsp fresh thyme
2 TBS minced shallots
1 Cup sliced mushrooms
5-7 scallops or ¼ pound of mixed seafood per person
Olive oil
Salt and pepper to taste


Sauté the corn, leeks, shallots, red onion, mushrooms in butter. Add the white wine and more butter as needed. Take out the corn mixture and add the thyme and reduce the sauce. In a sauté pan with olive oil sauté the scallops or seafood until just done. Arrange the corn on a plate then top with scallops and drizzle the sauce. Garnish with thyme.

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