This post was sponsored by Sunshine Sweet Corn as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
If there’s one vegetable I can always count on my kids to eat, it is corn. Corn on the cob, grilled corn, buttered corn, steamed corn, and now we’ve discovered a complete meal using corn! This Sea Scallops and Sweet Corn Ragout recipe was a hit on Easter Sunday! It’s simple enough to make and yet, gourmet! The kids were delighted, and the adults were in awe. It’s quick and easy and absolutely delicious. Honestly, for all the recipe creations I do, I never thought to combine sweet corn and scallops for a delectable meal.
A few simple and fresh ingredients brings this summer dish to life! I didn’t want to wait until summer time to make it, so for Easter Sunday it was made – and devoured!
Sunshine sweet corn, cremini mushrooms, leeks, and thyme really came together in perfect harmony for the perfect dish. I don’t know if it was the presentation or what, but the boys totally ate the mushrooms without even thinking about it twice! If you have picky eaters, then you understand what I mean. Oh I should also mention that my omnivore children asked for “More scallops please!” If they had a great Easter yesterday, I had an even better one.
And if you’re weary about corn being out of season right now – you’re wrong! Sunshine Sweet Corn is available now in your local grocer directly from Florida and they are Non-GMO! So a win-win if you ask me. If you’re new to using corn as the main ingredient, you should really check out the Sunshine Sweet Corn website for more information about corn, this recipe featured here, and even more recipes!
Get the Sea Scallops and Sweet Corn Ragout Below:
- 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
- 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.
- 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.
- 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.
- 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.
- 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.