Scallops + corn sauce

Executive Chef Mike Rakun of Marin Restaurant & Bar and Mill Valley Kitchen shares his recipe for scallops and corn sauce.

Scallops + corn sauce

3 ea  Scallops seared U10
1 tsp Bran oil
Pinch salt
Pinch black pepper
1 1/2 oz Corn Sauce
1 oz Lobster Meat
1/4 tsp Jalapeno
1/4 tsp Garlic
1/4 tsp Shallots
2 oz Corn Roasted
2 oz Fingerling Potatoes
dash Old Bay Spiced popcorn
1/2 tsp Cilantro
1/2 tsp Scallions
1/4 g Pickled red pearl onions
1/2 tsp lime
2 g Popcorn (toss with Old Bay)

Saute garlic and shallots, add potatoes, corn, jalapeno. Finish with lobster and herb. Season with lime, salt and pepper to taste. Finish with lime, herbs, and pickled onion. Plate with seared scallops, corn sauce and old bay spiced popcorn.

Recipe for Corn Sauce:

2 tbsp Bran oil
4 cup yellow onion, med dice
2 tbsp garlic, chopped
3 qts corn, cut off cob
2 tbsp salt
1 ea thyme-celery sachet
1/4 tsp tabasco
3 qts chicken stock

Sweat onion and garlic in oil and season with salt
Add corn, sweat and season 
Add sachet, cobs and chicken stock, simmer for 30-40 minutes
Remove cobs and blend in the blender and pass through a chinois
Season with salt and tabasco  
Serve immediately