Scallops with corn and mushrooms
2 servings
60 minutes
Scallops with corn and mushrooms is a refined dish of European cuisine, combining tender sea scallops, sweet corn, and aromatic mushrooms. Historically, seafood was often paired with seasonal vegetables to create a balance of flavors and textures. Here, juicy scallops are served on a silky corn cream enriched with cream and the gentle sweetness of onion. The composition is complemented by grilled pieces of corn and a mushroom garnish that adds depth of flavor. White mushrooms in powder form enhance the aroma, while parsley and garlic-infused olive oil finish the dish with fresh and spicy notes. It’s the perfect treat for gourmets looking to try something elegant and harmonious.
1
Cut part of the corn kernels from the cob with a knife. Chop the onion finely and sauté in butter until soft.
- Corn on the cob: 2 pieces
- White onion: 1 head
- Butter: 20 g
2
Mix with corn kernels. Pour in chicken broth, simmer until cooked and all the liquid evaporates. Add cream, salt and blend until creamy consistency.
- Corn on the cob: 2 pieces
- Chicken broth: 150 ml
- Heavy (double) cream: 30 g
- Butter: 20 g
3
Grill the corn cob and cut the corn into pieces.
- Corn on the cob: 2 pieces
4
Sear the scallops in a hot pan for 10 seconds on each side
- Scallops: 100 g
5
Place the scallops on the warmed corn cream
- Scallops: 100 g
6
Sauté finely chopped mushrooms (oyster mushrooms, champignons) in a hot pan with butter, season with salt, add grilled corn and parsley leaves, and place on top of scallops with cream. Add olive oil with parsley and garlic.
- Oyster mushrooms: 50 g
- Button mushrooms: 50 g
- Butter: 20 g
- Corn on the cob: 2 pieces
- Parsley: 10 g
- Olive oil: 20 ml
7
As a topping, sprinkle with mushroom powder - finely ground white mushrooms.
- Dried mushrooms: 5 g