- 4 Tbsp butter
- 3 Tbsp butter
- 3 Tbsp olive oil
You can make this ahead; it freezes well and will last up to a week in the fridge.
Melt the butter in a straight-sided sauce pan and add everything except the vinegar. Cook over medium heat stirring frequently until the onions turn translucent and lightly caramelize. Add the vinegar to the onions and reduce until thick and syrupy. Puree in blender until very smooth, about 3-4 minutes. Check seasoning and add more salt if necessary. It should be the consistency of smooth applesauce.
Melt the butter in a sauté pan and wait until it sizzles and spits a bit. Add the garlic and shallots and cook until the garlic begins to slightly brown and the shallots just start to caramelize. Add the corn, season with salt and pepper and sauté until the corn starts to caramelize. Deglaze with the chicken stock, add the cream and reduce until thick. Add the Pancetta and chives and set aside.
Preparing the Dish:
Heat a sauté pan with the olive oil until just smoking. Season the scallops generously with salt and pepper and place carefully in pan. Cook for 1 minute on the first side or until the scallops caramelize and turn brown around the edges. Flip the scallops over, add the butter and garlic clove and baste the scallops for 15 seconds by spooning the hot butter and oil over them. Discard garlic and remove the scallops to a paper towel to drain the fat. Spoon the corn ragout evenly among 4 plates, arrange a dollop of onion marmalade on the side and top with 3 scallops per plate. Garnish with fresh picked chervil.
Wine Suggestion from Tracy:
A creamy, oaked French or California chardonnay would perfectly compliment the richness of the scallops and the nuttiness of the corn.
Recipe by Chef Ryan Hardy