Seared Scallops with Peas & Corn Ragout

By Sally James
Simplicity is key when it comes to seafood, scallops particularly. The natural starch in the corn makes the puree in this dish exquisitely smooth and creamy and is beautiful when you add a few drops of truffle oil.
  • Course: Dinner


  • chardonnay
  • ears corn
  • large sea scallops
  • lemon zest
  • Micro greens or snow pea shoots
  • olive oil
  • shallot
  • shelled peas
  • sliced wild or shitake mushrooms


  1. Place half the corn in a blender with 2-4 tablespoons of water or wine, and puree until smooth. Puree should be smooth but not watery.
  2. Place in a saucepan. Add half the remaining whole kernels (kernels from one ear), and gently simmer 2-3 minutes until whole kernels are tender. Remove from heat, season to taste, cover and keep warm.
  3. Heat a tablespoon of the oil in an ovenproof pan over medium high heat and add the scallops. Cook for 20-30 seconds each side to just brown, add the wine and lemon zest and transfer to a medium oven for 5 minutes or until plump and tender
  4. Meanwhile, heat the remaining oil in a non-stick pan and sauté the shallot for 1 minute, add the mushrooms and cook 1-2 minutes or until just softening. Add the peas and corn cook, stirring for 2 minutes until tender crisp.
  5. Spoon corn puree onto hot plates top with the vegetables and scallops and spoon over the wine sauce. Garnish with micro greens.
  6. Plump seared scallops sit atop a sautéed bed of fresh peas, corn and mushrooms, all made just a touch creamy by a puree of corn to bind it all into one fresh mélange. A dish that could be equally at home on a special dinner party table, or on your lap sitting in front of a romantic movie!