Florida Corn Soup With Pan Seared Curry Bay Scallops

Directions

1. Fill large fondue or possibly pot with water. Bring to a boil, and add in yellow corn.
2. Cook about 20-25 min. Remove and put in ice bath. For the lobster cream, take large sauce pot and heat with 1 Tbsp. of extra virgin olive oil. Add in the lobster, minced fennel pulp, carrots, leek, salt and pepper and 6 ounces of white wine. Simmer about 10 min. Add in heavy cream and reduce by 2/3. Strain through china cap. Take large rondo or possibly same pot and add in corn and lobster cream. Simmer about 15 min and blend.
3. For the scallops: Take saute/fry pan and add in 1 Tbsp. extra virgin olive oil and heat.
4. Take scallops and dust with curry pwdr. Add in to saute/fry pan and cook till golden. Remove and lay on paper towel to strain extra virgin olive oil off scallops.
5. To serve: Take a soup bowl, add in scallops and pour cream into bowl.
6. Yield: 8 servings