Sea Scallops with Fresh Corn Ragout

A sautéed corn ragout serves as a sweet base for pan-seared scallops.


  • 4 ears fresh Supersweet Corn, husked
  • 5 tablespoons unsalted butter, divided
  • 2 tablespoons leeks, white part, chopped
  • 1 cup dry white wine
  • 2 teaspoons fresh thyme leaves, divided
  • Salt as directed
  • Ground black pepper as directed
  • 2 tablespoons diced onion
  • 1 teaspoon chopped garlic
  • 1 cup sliced fresh morels or small crimini mushrooms
  • 1 tablespoon vegetable oil
  • 30 medium-sized dry-pack scallops


  1. Cut corn kernels from cobs; reserve kernels. Cut cobs in half crosswise. In a medium-sized skillet, over low heat, melt 1 tablespoon of the butter.  Add leeks and the corn cob halves; cover and cook until leeks are tender, about 5 minutes.
  2. Increase heat to high and add the wine; simmer until reduced by ¾. Remove and discard cobs (wine mixture should measure about ¼ cup). Gradually whisk 3 tablespoons of the remaining butter into wine mixture, 1 tablespoon at a time, along with 1 teaspoon of the thyme. Season with 1⁄8 teaspoon each salt and pepper. Keep sauce warm (in a vacuum container or double boiler) until ready to serve.
  3. In a large sauté pan, over low heat, melt the remaining 1 tablespoon butter. Add onion and garlic; cover and cook until tender, about 5 minutes.  Add corn kernels, mushrooms, and the remaining 1 teaspoon of thyme. Cook and stir until mushrooms are tender, about 5 minutes. Season with ¼ teaspoon salt and 1⁄8 teaspoon  pepper.
  4. Season scallops with 1⁄8 teaspoon each salt and pepper. In a large sauté pan, over medium-high heat, heat oil.  Sauté scallops, 10 at a time, until golden on all sides, about 3 minutes in all.
  5. To serve: Arrange corn mixture in centers of 6 serving plates. Drizzle sauce around corn mixture; top with scallops. Garnish with fresh thyme sprigs, if desired.

Number of Servings: 6 portions