Lindz found a whole bunch of cool recipes in the June issue of Cooking Light. This is one of them. They are johnnycakes (a pancake version of cornbread, more or less) with fresh corn and scallops in them, and (not pictured) they are accompanied by a scallion sauce. Tasty shit. The sauce is scallions and some mayonnaise, sour cream and other goodies, blasted in the food processor. I didn't have all the ingredients, but it worked - a bit of ricotta instead of sour cream, and a few capers instead of parsley. This was a very nice, fresh dish. The corn is really what made it. Of course, my evil mind naturally came up with other ways to make it: deep-fried corn and scallop fritters with a sauce of scallions pureed with creme fraiche. Perhaps a little pile of caviar on top. A glass of Veuve Clicquot to wash it down...
Actually, we had the sensible version, with Spaten Premium, a delightfully refreshing German Pilsner, to go with it. It was marvelous. Soon, we will make the cherry-jalapeno preserves out of the same magazine and put it on top of some pork chops.
1 comment:
Corn and scallops seem to be a natural combo. This sounds like a perfect summer meal. I will write myself a note to send you a corn and scallop salad we have made a couple of times that we are fond of.
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