Seared Scallops with Fresh Corn and Truffle Oil

The other night, for a birthday dinner for Kelly  (#2 by the way) Don made this dish. Let me tell  you from the start, you could just sit down and eat the corn sauce,  it is that great. but it takes all of it to really be special.

  • 1 tbsp. butter
  • 2 ears of whole sweet corn, kernels removed (about 1 1/2 cups of kernels)
  • 1/2 cup heavy cream
  • pinch of salt and white pepper
  • 2 tbsp. olive oil
  • 12 large sea scallops
  • few drops of black truffle oil
  • 1 tbsp. chopped chives
  • Angel hair pasta
  • butter

In a pan, heat the butter and saute the corn for about 2 -3 minutes. Season with salt and pepper. Now add the cream and bring to a boil, reduce to a simmer and cook a further 2-3 minutes until the cream thickens.

In a fresh pan, heat the olive oil, Add the scallops and sear for about 2-3 minutes until they have a nice sear on each side.

Cook the angel hair pasta and fold in a bit of butter.  Place the pasta equally into 3 bowls, add the corn sauce on top and place the scallops over the top. Garnish with a few chopped chives.

Serve with a glass of chilled white wine and treasure each bite. OMGoodness!



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