Dan Butler, BigChefGuy.Com
Dan Butler, BigChefGuy.Com, Toscana Kitchen + Bar, Tonic Bar And Grille, Brandywine Prime

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Pan seared scallops with corn nage
  • 1 pt heavy cream
  • 2 shallots minced
  • 1 oz red wine vinegar
  • 2 oz white wine
  • juice of 4 ears of corn
  • 1/2 vanilla bean
Make a reduction of the shallots, vinegar, wine and bay leaf. Reduce by about 3/4 (not all the way dry) and add the cream and bring to a slow boil. Let the cream continue to boil and reduce for about 1/2 hour until the cream is lightly thickened. Add the corn and the seeded vanilla bean (or 1/2 tsp extract) and continue to reduce until the desired thickness (nape) is acheived.

Season large DRY scallops with salt and pepper and place into a pan with very hot oil. Allow the scallops to form a dark uniform sear before turning (the sear sill be visible creeping up the sides of the scallops).
Turn and continue to cook for another minute or so (depending on thickness). Remove and serve with corn nage.

Serve over pan seared scallops.

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