(serves 8 with leftovers, and it’s BETTER cold!)
3 tbsps butter
12 ears corn, cut off raw
6 cloves garlic, roughly chopped
4 shallots, roughly choppped
6 cups chicken broth or stock
1 cup heavy cream
white pepper to taste
handful chives, roughly chopped
Simply melt the butter and throw in the corn, garlic and shallots and sweat till translucent and the corn is warmed through. Add the stock and bring to a high simmer for 15 minutes, then blend with a hand blender till as much of the corn as possible is pureed. Pass into another stockpot through a large-hole sieve, then in a Cuisinart blend what’s left behind in the sieve with some milk to get as much as possible fine enough to go through the sieve. Reduce the soup slightly by cooking over a low heat for a half hour or so. Add cream and pepper and take off the heat. Just before serving, heat again, and top each bowl with a sprinkle of chives.
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Scallops with Spaghetti and Parlsey
(serves 4)
2 dozen scallops
1 lb spaghetti (I prefer De Cecco)
1/2 cup olive oil
5 cloves garlic minced
1/2 tsp red pepper flakes
salt and pepper
1 large handful flat-leaf parsley, chopped
1 large handful curly parsley, chopped
1 cup fresh breadcrumbs, toasted lightly
The sauce will cook in just the time your spaghetti needs to boil, so bring the water to a boil and put in the pasta.
In a large frying pan, heat the olive oil and simmer the garlic, but don’t let it brown. Place the scallops in the oil and cook on high heat until they turn opaque (about two minutes), turning occasionally. Add the parsleys, the chilli flakes and salt and pepper, and toss gently Turn off the heat.
Drain the pasta and add to the scallops, then turn up the heat quite high and toss with the breadcrumbs. Delicious!
