The Chopping Block

(Makes 6 to 8 Servings)

Scallops
18 Diver Scallops (U10-U12)
Unsalted Butter - 3 oz
Salt - to taste
Pepper - to taste
Thyme - 4 sprigs

Corn Velouté
Corn - 6 ears, cleaned of husk and beards
Onion - 1 large, peeled and small dice
Pancetta - 4 slices, small dice
Unsalted Butter - 2 oz
Salt - to taste
Pepper - to taste
Cream - approximately 1 cup
Water

Garnishes
Micro Greens - 2 cups (can be substituted with baby arugula)
Salt - to taste
Pepper - to taste
Lemon - 1 deseeded and juiced
Extra Virgin Olive Oil

For the Soup: Separate the corn kernels from the core by using a knife. Do not throw away the cores because this will be use to fortified the soup. In a soup pot, add the butter, pancetta, onion and start to sweat over medium heat. Next, add all the corn kernels and continue to sweat until the onions are translucent. Add a few pinches of salt and pepper and pour in enough water to cover 2 inches above the content. Add the corn cores and bring soup to a simmer over medium heat. Simmer for 10-15 minutes or until corn kernels are tender. Remove the corn cores and let the soup cool for 10 minutes. Once the soup is cooled, purée the soup using a conventional blender or a hand blender. Add the cream to thin out the soup to a silky consistency. Add salt and pepper to taste.
* Passing the soup through a chinoise at this point will create a uniform silky texture. However, leaving the soup as is will have a more rustic appeal.

For the Scallops: Heat a sauté pan with the butter over high heat. Dry the scallops and season with salt and pepper. Add the sprigs of thyme to the pan and sear the scallops on both sides-approximately 30 seconds on each side. Do not overcrowd the pan so the scallops will have a nice crust. Remove the scallops and place on paper towels to remove excess butter.

For the Garnish: Combine the lemon juice with enough olive oil to make a simple vinaigrette (ratio is 1-3). Drizzle the vinaigrette over the micro greens adding salt and pepper to taste.

To Serve: Place 2-3 scallops in the middle of the bowl. Ladle the hot soup around the scallops and place the dressed micro greens on top of the scallops.