Scallops with Corn Sauce

Yield:  4 servings


*8-12 scallops

*Wondra flour, seasoned with salt, pepper, ground cumin, ground coriander

*Grapeseed oil


        Baby corn shoots, Baby red shiso

For corn sauce:

*1 tablespoon canola oil

*1 small white onion, chopped (about 1 1/2 cups)

*1 carrot, chopped (about 3/4 cup)

*1 celery stalk, chopped (about 1/2 cup)

*2 garlic cloves, halved

*6 cups chicken or vegetable stock or low-sodium broth, plus additional for thinning sauce

*Kosher salt to taste

*1/8 teaspoon freshly ground black pepper

*3 cups fresh corn kernels (from 2 to 3 ears), cobs reserved

Make corn sauce

In medium saucepan over moderate heat, warm oil. Add onion, carrot, celery, and garlic and sauté, stirring frequently, until vegetables begin to soften, about 7 minutes (adjust heat as necessary to keep veggies from browning). Add stock and corn cobs, raise heat to moderately high, and bring to simmer. Lower heat to moderate and simmer, uncovered, 45 minutes, adding stock if most of the liquid evaporates. Remove from heat. Using slotted spoon, remove vegetables and corn cobs and discard. Add corn kernels to stock, raise heat to moderately high, and bring to simmer. Lower heat to moderate and simmer, uncovered, 15 minutes.

Finish sauce
Remove from heat and let cool slightly, then purée mixture in blender until very smooth, about 2 minutes. Strain through mesh sieve into large bowl, pressing on solids to extract all liquid. If sauce is too thick to pour, stir in a small amount of additional stock. Stir in salt and pepper and keep warm.

Make scallops
Pat scallops dry with paper towels and dredge them in the seasoned Wondra flour. Place a sauté pan over high heat, add grapeseed oil and sear scallops until they turned golden on both sides and translucent in the middle. Place scallops on a plate and drizzle with the Corn Sauce.


Add corn grains as garnish in the sauce.

Wine Selections:

 Gatao VINHO VERDE 2008 (Gondomar, Portugal)  

 “Les Rials” VIN DE PAYS (Tarn, France)

 Mac Murray “Ranch” 2007 PINOT NOIR (Sonoma Coast, California)

Salt River Lobster

Bringing the freshest seafood to the DC/Bethesda area for over 25 years

Wine selections from Ms. Jane Hermansen of the Greater Washington Wine School


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