Share on Google+

Fusion of Scallops, Corn, Leeks and Burrata

While cleaning up my freezer the other day, I discovered two bags of those sweet gems of the harbor – some Nantucket Bay scallops.  I don’t know how they got so buried and I figured it was time to use them up before the new season begins in a few weeks.  I had just picked up some groceries and pulled out some fresh corn, a bunch of leeks and a container of Burrata.  I experimented with Burrata earlier this year and found it makes an amazing ‘finishing touch’ on grain and vegetable recipes.  Burrata is a fresh Italian cheese made from Mozzarella and cream. The soft outside shell is mozzarella, and the inside is a beautiful, soft, gooey mixture of mozzarella and cream.  It should be served at room temperature to get the full flavor, but I added it to my dish at the last minute, just to warm it up a little.  This quantity fed three of us for dinner, with enough left over for three lunches the next day. A simple side salad was all we added to the meal.  You can adjust quantities to suit your own taste.

Fusion of Scallops, Corn, Leeks and Burrata (Nantucket Meets Italy)

Ingredients
1 bunch of leeks, white part only, cleaned and chopped small
olive oil and/or butter
6 ears corn, shucked and kernels cut off
¾ -1 lb Nantucket Bay Scallops, dried on a paper towel
1 container Burrata, drained and coarsely chopped
About a dozen sungold cherry tomatoes, cut in half
A handful of chopped parsley
Salt and Pepper to taste

Method
In a large skillet, heat your olive oil and/or butter.
Add chopped leeks and cook slowly until very soft.  This could take 30 minutes or more.
Turn up the heat to medium and add the corn.
Cook, stirring, till corn is slightly caramelized.
Push all the leeks and corn to the edge of the skillet and throw the scallops in the middle. 
Let the scallops begin to cook before stirring the corn and leek mixture into them.
Before the scallops are completely cooked, toss in the cherry tomatoes and the burrata.
Turn off the heat and cover for a few minutes. Stir and add some chopped parsley and season with salt and pepper before serving.