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Chef's recipe: grilled Qualicum Bay scallops with peaches and cream corn ragout

Summer is almost over and with that fact come some of my favourite fruits at their peak. As most of you know, I have talked a lot about the amazing wine and food that comes from the Okanagan Valley. At my corner market are ripe peaches, nectarines, apricots and plums - me and my kids just cannot get enough. All we need is a little vanilla ice cream and we're good with any of the fruit.

One vegetable that could almost be in the fruit category this time of year is peaches and cream corn. Sweet and delicious, even the name sounds like fruit. I am so addicted I have gotten into a habit of eating it almost every day. It must be the sugar. Corn is so versatile that you can make almost anything with it - soups, salads, an appetizer, a side dish and even ice cream.

I thought I would share with you one of the simplest ways to prepare corn, and add to it some beautiful local scallops and an Asian vinaigrette. Peaches and cream corn on its own is a great dish to be served with almost anything - meat, fish or chicken. Eating it off the cob can be fun, but for this recipe, let's take it off and avoid all the flossing we'd otherwise have to do after eating. It may take a bit more work, but it's well worth the effort. If the heat in this dish is too much for you, simply take out the chili and keep it mild.

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Enjoy.





Grilled Qualicum Bay scallops with peaches and cream corn ragout

Ingredients

12 large scallops

Two slices smoked bacon, diced

1 cup corn off the cob

½ cup chopped red onion

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½ cup chopped red pepper

One chili minced, seeds removed

1 tablespoon chopped cilantro

Juice of one lime

1 tablespoon unsalted butter

1 tablespoon soy sauce

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1 tablespoon rice vinegar

1 tablespoon fresh lemon juice

Cilantro for garnish

Method

Preheat a grill. Put the bacon in a large frying pan over medium heat. Cook for one minute, then add corn, onion, red pepper and chili, and sauté for two minutes. Add the chopped cilantro, lime juice and butter, season and keep warm.

Meanwhile combine soy, rice vinegar and lemon juice and set aside. Take the scallops and season with salt and pepper and a touch of olive oil. Grill on each side for two minutes and remove to a warm plate.

On four small plates, place some the corn mixture. Then place three scallops for each person. Spoon some of the soy mixture over each and then top with cilantro and serve.

Serves 4.

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