Scallops with Sweet Corn & Shiitake Ragout

Take advantage of the fresh summer corn at your local market. This is a perfect dish as we transition from summer to fall. The sweetness of corn and scallops can be paired well with a crisp Chardonnay. 

Ingredients:

• 16 large sea scallops
• 2 corn ears, cut from the cob
• ½ cup red pepper diced
• 8 oz shiitake mushrooms, fresh, small (If large, cut into ¼ inch)
• 1 tbsp. shallots minced
• 3 tbsp. fresh tarragon, divided (includes 1 tbsp. for garnish)
• ¼ cup white wine
• ¼ cup cream

Instructions:

• Roast Corn: Coat the corn with 1 tsp. olive oil. Heat a large skillet and add the corn to it with the shiitake mushrooms and cook until lightly browned and tender. Add red pepper and shallots then sauté for one minute. After, add white wine and reduce heat to less than medium. Simmer until approximately two tbsps of liquid remain. Add tarragon and cream, salt and pepper. Heat until thickened.

• Scallops- Heat a medium sauté pan with 2 tbsps of olive oil and 1 tbsp of unsalted butter. Dry the scallops between paper towels then sauté 3-4 minutes on first side until golden brown. Then flip scallops and sauté for another 2 minutes . Place scallops atop corn ragout and garnish with remaining tbsp of tarragon.