Scallops with sweet corn puree, prosciutto and lemon butter

Ingredients • 130g butter • 60ml (1/4 cup) olive oil • 4 French shallots, peeled, finely chopped • …

Ingredients

• 130g butter
• 60ml (1/4 cup) olive oil
• 4 French shallots, peeled, finely chopped
• 2 garlic cloves, chopped
• 4 sweet corncobs, kernels removed
• 80ml (1/3 cup) white wine
• 60ml (1/4 cup) water
• 6 thin slices prosciutto
• 80ml (1/3 cup) pouring cream
• 30 scallops in the half shell, shells reserved (see note)
• 1 tbs lemon juice
• Fresh continental parsley leaves, to serve

Method

1. Heat 50g of the butter and 1 tbs of the oil in a large frying pan over medium heat. Stir in the shallot and garlic for 5 minutes or until soft. Stir in the corn kernels for 1 minute. Stir in the wine for 2 minutes or until it almost evaporates. Stir in the water. Season. Cook, covered, stirring occasionally, for 5-7 minutes or until corn is tender. Cool for 15 minutes.

2. Meanwhile, heat 1 tsp of the remaining oil in a large non-stick frying pan over medium-high heat. Cook the prosciutto, turning, for 1-2 minutes or until golden and crisp. Transfer to a plate lined with paper towel. Coarsely chop. Wipe the pan clean with paper towel.

3. Process the corn mixture, cream and 1 tbs of remaining oil in a food processor until smooth. Season.

4. Heat half the remaining oil and 15g of remaining butter in the frying pan over medium-high heat. Cook half the scallops for 1 minute each side or until golden and almost cooked through. Transfer to a plate. Repeat with remaining oil, 15g of remaining butter and remaining scallops. Keep warm.

5. Add remaining butter to the pan. Cook, swirling pan occasionally, for 2-3 minutes or until golden brown. Stir in lemon juice.

6. Arrange 3 reserved shells on each plate. Divide the corn mixture among the shells. Top with the scallops. Drizzle over the butter mixture. Sprinkle with the prosciutto. Season with pepper. Top with parsley.