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Seared Scallop With Sweet Island Corn And Soybeans In Corn Essence
  4 servings
Seared Scallop    
Amount Measure Ingredients
4 ea Large Scallops (U/10)
1/4 Tbsp Canola Oil
  to taste Salt
  to taste White Pepper
Procedure:
1. Pat dry scallops on paper towel and season lightly with salt and white pepper . 
2. Sear scallops in the sauté pan and cook till proper doneness.
 
Sweet Island Corn and Soybeans 
Amount Measure Ingredients
 2  oz  Corn, kernels
1 1/2 oz  Soybeans
1 cup  Corn broth
1  sprig  Tarragon, leaves 
  to taste Salt
Procedure:
1. Combine ingredients and bring to a simmer .
2. Continue cooking until corn and soybeans are done.
 
Corn Broth    
Amount Measure Ingredients
1 1/2 qt Water
3 cobs Corn
1 ea Bay leaf
1 sprig Thyme
2 sprig Tarragon
8 ea Black peppercorns
1/8 ea Onion, medium dice
  to taste Salt
Procedure:
1. Cut corn kernels off the cob and reserve.
2. Scrape to milk the cobs and add milk to reserved kernels.
3. Cut cob into 1" pieces.
4. Add all ingredients to stockpot.
5. Bring to a boil and lower the heat to a simmer. Skim often.
6. Simmer for 1 hour.
7. Strain, season, and serve.