Maine Lobster and Scallops with Sweet Corn and Fingerling Potato Ragout
3 ears sweet corn-husk and silk removed-cut from cob
1.5 oz whole butter
1/2 cup diced sweet onion ¼”x1/4”
1/2 cup diced carrot ¼”x1/4”
1/2 cup red bell peppers- diced fine ¼”x1/4”
8oz fingerling potatoes-sliced in 1/2” round slices
2 slices apple smoked bacon, cut into ¼” pieces
1 small bay leaf
1.5 sprigs fresh thyme
2 tbs freshly chopped Italian parsley
1 oz white wine
16 oz heavy cream
3/4 tspn kosher salt
1/4 tspn white pepper
2 Maine Lobsters
Sweet Corn and Potato Ragout
Heat butter in a large braiser.
Saute the bacon for 5 minutes until lightly browned
Add onions, peppers and carrots and sauté until onions are translucent
Add corn, sauté for 5 minutes
Add the heavy cream
Add the potatoes and bring to a boil.
Add the thyme sprigs
Simmer until reduced by ½
Reduce heat and simmer until the ragout slightly thickens
Add the parsley and season with salt and pepper
Chill and refrigerate
Maine Lobster and Scallops
Boil lobster, remove from shell and cut the tails in half
Scallops: season with salt and white pepper, dredge in flour and sautee in clarified butter or vegetable oil. Cook on medium heat for about 3 minutes on each side until golden brown. Remove from pan and set aside with Maine lobster.
Deglaze sautee pan with 3oz of white wine, add ragout to pan and bring to a low boil. Add scallops and Maine lobster back to pan of ragout for approximately 2 minutes or until they are warm.
Makes 4 servings