Nantucket Sea Scallops, Sweetcorn & Morels | Idaho Potato Commission
foodserviceblog.idahopotato.com
To make the sauce for the scallops, Sauté 1 tablespoon onion and 1 tablespoon leek in 1 tablespoon of butter. Add corn and cook over medium heat. When the onion is soft add the wine and reduce by ¾...
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Ingredients
- 3O medium, dry pack, sea scallops, 5 pieces per person
- 4 fresh sweet corn cobs, shucked & the kernels cut off
- 1 Idaho® Russet potato, peeled, turned on a Benriner Spiral and deep fried (for garnish)
- 2 tablespoons rough chopped leeks (white part only)
- 1 cup fresh morels
- 2 teaspoons fresh thyme
- 1 fresh garlic clove chopped
- 1 tablespoon canola oil
- 5 tablespoons unsalted butter
- 1 cup white wine
- 2 tablespoons diced onion
- salt & pepper to taste
- 6 sprigs of fresh chervil
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