Scallops with Corn, Spicy Sausage and Mustard Vinaigrette

Mustard vinaigrette

1/3 cup extra-virgin olive oil

1/4 cup grainy mustard

1/3 cup maple vinegar

2 Tbsp honey 30

Corn

2 cups vegetable stock (page 233)

1/2 cup whipping cream

4 cobs fresh corn, shucked

1 Tbsp grapeseed oil

2 shallots, minced

1 oz minced bacon (about 2 to 3 slices)

1/4 tsp red chili flakes

Scallops

2 Tbsp grapeseed oil

2 chorizo sausages, each cut in 6 diagonal slices

16 large fresh Pacific scallops

1/3 cup baby herbs or lettuces, for garnish

Mustard vinaigrette Combine all of the ingredients in a small bowl and whisk to blend.

Corn Place the vegetable stock and the cream in a medium saucepan. Cut the kernels off the corn cobs, then chop the cobs into 2-inch/5-cm pieces. Reserve the kernels in a small bowl and add the cobs to the stock-cream mixture. Bring to a boil on medium heat, then reduce the heat to low and simmer for 10 minutes. In a separate saucepan, heat the grapeseed oil on medium heat. Add the shallots and bacon and sauté until softened and lightly golden, about 4 minutes. Add the chili flakes and cook for 1 minute. Stir in the corn kernels and mix them well with the bacon and shallots. Strain the corn stock through a fine-mesh sieve into the corn kernel mixture. Discard the cobs. Reduce the heat to medium and cook until the liquid is almost evaporated and the corn is a creamy texture, about 10 minutes. Cover the pot, remove from the heat and set aside.

Scallops Heat the grapeseed oil on medium-high heat in a medium sauté pan. Add the chorizo and sauté until crisp and browned, about 2 minutes per side. Using tongs, transfer the sausages to a plate and keep warm. Pour off some of the oil.

Season the scallops with salt and add them to the pan. Sauté on one side for 2 minutes, then remove the pan from the heat and allow it to stand for 1 minute. Turn the scallops over and quickly remove them from the pan.