Soffrito corn with seared scallops

Ingredients

• 250 g large scallops
• ¼ cup extra virgin olive oil + 2 tbsp for frying scallops
• 1 small onion, finely diced
• 3 garlic cloves, finely minced
• 1 bay leaf
• 1 small red capsicum, finely chopped
• 1 long green chili, de-seeded and minced
• 75 ml dry white wine
• 100 ml passata
• 4 ears corn, shucked and kernels cut off the cob
• 2 tbsp butter
• 1 tsp fish sauce
• finely sliced chives, to serve
• lime wedges, to serve

Instructions

1. Pat the scallops well to ensure they are free of any excess moisture, then refrigerate until needed.
2. To make the soffrito, heat a medium frying pan over medium heat. Add ¼ cup olive oil, onion, garlic, bay leaf, capsicum and chilli and cook, stirring, until softened and beginning to brown. Add the white wine and passata and cook, stirring, until reduced by half.
3. Add the corn kernels, ¼ cup water and a pinch of salt, cover and cook for a further 10 minutes.
4. Remove ¾ of the corn mixture to a blender and purée until almost smooth. Return to the pan with 1 tablespoon butter and fish sauce and stir through. Taste and adjust the seasoning.
5. For the scallops, heat a large non-stick frying pan over high heat. Add 2 tablespoons olive oil and the scallops. Cook for 1-2 minutes per side (depending on size). Add the extra 1 tablespoon butter to the pan.
6. Divide the corn mixture between plates and top with the seared scallops. Garnish with chives and a lime wedge.

Photography by Kitti Gould.

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