Sauteed Diver Scallops with Sweet Corn Succotash and Truffled Corn Jus
Written by Ryan Phillips
Fresh food and good times are guaranteed at Table & Main, a southern tavern located in Roswell. Owned by Roswell’s own food aficionado Ryan Pernice, Table & Main provides a wide selection of local eatables. This “hyper-local” atmosphere is also perfect for shedding stress with friends, as it is the first Roswell restaurant with a Bourbon Bar. For those interested in how the food itself is prepared, a recipe is provided courtesy of executive chef and co-owner Ted Lahey, which is sure to bring the southern feel of Table & Main to your own table.
Photo courtesy of Iain Bagwell.
Sauteed Diver Scallops with Sweet Corn
Succotash and Truffled Corn Jus
Chef Ted Lahey of Roswell’s, Table & Main serves this flavorful, summery dish as a seasonal entrée with the restaurant’s traditional American cuisine that’s cooked with a homey Southern flair.
For the corn jus
2 cups fresh corn, cut from cob
1 cup vegetable stock
1/2 teaspoon corn starch
Salt to taste
Truffle paste, peelings or truffle oil to taste
In a small saucepot, combine corn, vegetable stock, cornstarch and salt. Bring to a boil, then transfer to a blender. Purée and strain through a chinois. Keep warm and add truffle paste, peelings or truffle oil (be careful to use restraint) before serving.
For the sweet corn succotash
1 cup fresh lima beans
3 cups fresh corn, removed from cob
1 cup diced onion
1 cup diced zucchini
1 cup diced red bell pepper
1 teaspoon finely diced garlic
1 large basil leaf, finely chopped
Salt and pepper to taste
In a large pan on medium heat, combine lima beans, corn, onion, zucchini, red bell pepper and garlic and cook until just steamed, not soft, for about 2 minutes. Season with 1 large, finely chopped basil leaf, then salt and pepper to taste. Keep warm.
For the diver scallops
12 ounces diver scallops (about 4 scallops)
1 tablespoon butter
In a cast iron or thick-bottomed pan over medium-high heat, sear the scallops in butter until done, about 2 minutes for each side; turn as needed during searing.
Ladle about 2 ounces of corn jus into a large bowl, then spoon about 2 cups succotash onto the corn jus. Top with scallops and enjoy.