Corn Succotash with Scallops

Ingredients:

• 2 tbsp. l. olive oil
• 450 g of sea scallops
• 4 ears of corn, kernels removed
• 2 tablespoons grape seed oil
• 1/4 cup chopped shallots
• 1 cup chanterelle mushrooms
• 220 g of grape tomatoes
• 1 cup blanched and peeled lima beans
• 1 cup diced baked carrots
• 1 cup grilled corn kernels
• 2.5 cups chopped fresh chervil

Preparation:

1. Heat olive oil in a medium skillet over high heat and sear the scallops for about 2 minutes per side. Set aside and keep warm.
2. Using a sharp knife, cut the corn kernels from the cobs and press them through a juicer. Pour the corn juice into a small saucepan and bring to a boil. Cook the corn sauce until it begins to thicken. Set aside and keep warm.
3. In a large skillet, heat the grapeseed oil over medium-high heat. Add the shallots and cook until softened, about 3 minutes. Add the mushrooms and cook for 4 minutes. Add the remaining vegetables and cook until heated through, about 3 minutes.
4. Transfer the roasted vegetables to a medium bowl and toss with the warm corn sauce and chervil. Season with salt and pepper to taste.
5. To serve, place the succotash in the center of a plate, top with a few seared scallops, and drizzle with the corn sauce.