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Creamed Corn Ingredients:
5
ears of corn, preferably from New Jersey
4 Tbsp. butter
½ tsp. each salt and white pepper
Seared Barnegat Scallops Ingredients:
4 Tbsp. butter
16 Barnegat scallops
½ tsp. each salt and white pepper
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Jersey
Chanterelles Ingredients:
2 Tbsp. butter
½ pound Chanterelle mushrooms (preferably from NJ),
cleaned and cut in half if larger than bite-size.
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Creamed
Corn Directions:
1. Cut the kernels off 3 of the ears of corn. 2. Place
the kernels in a blender with ¼ cup water and purée
for a minute, until smooth with very few chunks. 3.
Place a fine sieve over a bowl and pour the corn mixture
in the sieve. Using the back of a spoon, gently push
down on the corn mixture to extract all the corn liquid.
Expect about ½ cup of liquid. 4. Cut the kernels off
the last 2 ears of corn. 5. In a medium saucepan over
high heat, bring 2 cups of water to a boil. Add the
kernels from the 2 ears and blanch for 1 minute. Strain
the cooked corn kernels and place in a bowl filled
with water and ice cubes for 5 minutes. Once cooled,
strain again and dry over paper towels. 6. Over medium-low
heat in a heavy saucepan, bring the corn liquid to
a low simmer and whisk until thickened, about 10 minutes.
Do not allow to boil or risk the liquid curdling.
7. Once the corn liquid has thickened, turn the heat
to low and whisk in the butter until melted and fully
incorporated. Add the cooled, blanched corn kernels
and season with salt and pepper. Keep warm over low
heat until ready to plate, at most, 10 minutes.
Seared Barnegat Scallops Directions: 1. In
a large, nonstick sauté pan over high heat, melt the
butter until slightly golden and frothy. 2. Season
the scallops with salt and pepper and place them in
the pan. Sear the scallops on the first side for 2
minutes without disturbing them. Once golden brown,
flip the scallops and sear the second side, undisturbed,
for 2 minutes. 3. Remove the scallops from the pan
and set aside for later use. Reserve the butter-infused
with scallop juices in the pan.
Jersey Chanterelles Directions: 1. Over high
heat, in the pan used to sear the scallops, add the
2 tablespoons of butter to the butter-infused with
scallop juices. 2. Add the Chanterelles and sauté
for 4 minutes, or until softened and slightly browned.
Final Dish Assembly: 1. Divide the creamed
corn among 4 bowls. 2. Top the creamed corn with 4
scallops per bowl. 3. Divide the Chanterelles among
4 bowls around the scallops.
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