Chicken and sweetcorn soup with seared scallops


  • Serves 4 people

  • 1 tbsp clarified butter (see note)
  • 12 scallops, roe removed
  • To taste: dry sherry
  • To serve: green tops of 4 green onions, cut into julienne, placed in iced water
  • Dark chicken stock
  • 500 gm each chicken carcasses and wings
  • 1 carrot, coarsley chopped
  • 1 onion, coarsely chopped
  • 1 stalk of celery, coarsely chopped
  • 1 bay leaf
  • 2 sprigs of thyme
  • ¼ tsp black peppercorns
  • Green onion oil
  • 100 ml cottonseed or grapeseed oil
  • 2 green onions, coarsely chopped
  • Corn purée
  • 2 cobs of corn, husks and silks removed
  • 50 gm butter
  • 2 golden shallots, finely diced
  • 100 ml dry sherry
01   For chicken stock, preheat oven to 200C, roast chicken carcasses and wings in a roasting pan for 40 minutes or until golden. Transfer to a large heavy-based saucepan, add remaining ingredients and 4 litres of water or enough to cover bones, bring to the boil, reduce heat to low and simmer for 6 hours. Strain through a fine sieve, discard solids, return to pan and bring to the boil. Cook over medium heat for 45 minutes or until reduced to 600ml. Strain in a muslin-lined sieve, cool, then refrigerate for 2 hours or until a layer of fat forms on top.
02   For green onion oil, heat oil in a saucepan over medium heat for 5 minutes or until it reaches 60C, transfer to a blender, add onion and process until smooth. Makes ½ cup.
03   For corn purée, use a knife to remove kernels. Melt butter in a frying pan over medium heat, add corn and shallots and cook for 3 minutes or until starting to soften. Deglaze with sherry, cover, cook for 5 minutes or until corn is soft, season to taste with sea salt and freshly ground black pepper. Transfer to a food processor and process until smooth, then pass through a fine sieve and keep warm.
04   Using a spoon, scrape and discard fat from stock, heat stock in a saucepan over medium heat, add sherry to taste and season.
05   Heat clarified butter in a pan over medium heat, cook scallops for 30 seconds on each side or until golden. Drain on absorbent paper.
06   Drain onion tops and pat dry, divide purée between bowls, top with scallops, drizzle with 2 tsp of green onion oil, scatter with onion tops, ladle over stock and serve.
Note For clarified butter, melt cold cubed butter until fat separates from milky solids, pour into a jug, stand, skim surface then pour off clear butter and reserve, discarding milk fat. 250gm butter will yield 225ml of clarified butter. Clarified butter or ghee is available form supermarkets.







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