webcooks

local corn soup with apple & bacon remoulade and smoked scallop

From bunkycooks.

Yield: 6 to 8 servings

Prep Time: 45 minutes

Cook Time: 1 hour

Total Time: 1 hour, 45 minutes

ingredients:

For Corn Soup:
10 ears of corn
5 Yukon potatoes, peeled
1 piece fennel, sliced
1 onion, chopped
1.5 quarts corn stock (made from corn cobs, water, veggie scraps and herbs)
1.5 quarts heavy cream
4 garlic cloves, minced
Several sprigs fresh thyme
Salt, to taste

For Apple & Bacon Remoulade:
2 Granny Smith Apples
2 shallots, small dice
4 Tablespoons chives, chopped
8 pieces bacon, cooked and crumbled
2 Tablespoons whole grain mustard
1 Tablespoon vinegar (Apple Cider)
1 Tablespoon honey
4 green onions, sliced
Olive Oil
Salt & Pepper

2 large scallops per serving (preferably Diver Scallops)

Microgreens for garnish
Paprika Oil

directions:

Method for Corn Soup:
1. Combine and heat corn stock and cream.
2. Remove kernels by using a mandoline and then scrape the ears of corn.
3. Over a medium-high heat, add oil (canola) to the pan and sweat off the onion, fennel and garlic without getting any color. Tie the thyme with a string, in doing this it will make things easier to remove before you blend your soup. Add a pinch of salt at the start.
4. Add the peeled potatoes, corn, cream and stock mixture and simmer fro about 45 minutes.
5. Once cooked, remove thyme from the pan and blend (in a blender or with an immersion blender). * Remove some of the liquid before blending to make sure that the consistency is right as corn does not thicken very well.

Method for Apple & Bacon Remoulade:
1. Thinly slice or grate apples.
2. Combine all the other ingredients. Add olive oil to get proper consistency and to taste.

Method for scallops:
1. If desired, smoke scallops prior to searing.
2. Sear scallops in a little oil (canola) in a very hot pan. Once a good sear is achieved on the first side, carefully turn and cook on the other side. Be sure not to overcook the scallops.
3. Remove them from the pan and put on a plate covered with a paper towel (to remove excess butter). Serve immediately.

For plating:
1. Place desired serving size of soup in a bowl. Place a small amount of the Apple & Bacon Remoulade in the middle of the bowl.
2. Top with seared scallops. Garnish with a few microgreens and drizzle with Paprika Oil.