Corn soup is one of the most versatile recipes – it can be served warm in the winter months for a comforting supper or chilled in the summer as a refreshing starter or lunch.
Here, corn soup is served chilled with seared scallops, olive oil and thyme – making a most wonderful summer dish! I promise this will be the last scallop dish for at least a short while!
Chilled Corn Soup, Seared Scallops
For the Soup: 4 Ears of Corn (Shucked), 25g Unsalted Butter, 1 Medium Onion (Finely Chopped), 2 Garlic Cloves (Crushed), 1tbsp Olive Oil, 1 Thyme Sprigs, 250ml Vegetable Stock, Sea Salt, Cracked Black Pepper
To Finish: 8 Scallops (Halved Horizontally), Extra Virgin Olive Oil, Thyme Leaves, Sea Salt, Cracked White Pepper
1) Sauté the onion and garlic in the butter in a large pan over a medium heat for 5 minutes. Add the corn and sauté for a further 5 minutes or until lightly golden.
2) Add the thyme sprigs and vegetable stock and simmer for 10 – 15 minutes or until the corn is tender. Season to taste with sea salt and cracked black pepper. Remove from the heat and remove the thyme. Process the soup in a blender until smooth. Pass through a fine sieve into a clean bowl, discarding the pith. Transfer to the fridge until fully chilled (at least 4 hours).
3) When ready to serve, season the scallops with white pepper and sauté over a high heat in a little olive oil for 30 seconds each side – achieving a light seat without overcooking.
4) Spoon the soup into bowls. Top with the scallops, a good drizzle of extra virgin olive oil, some thyme leaves and a little sea salt.