Culinary Class with Chef Colin Bedford at Fearrington House Inn – Corn Soup with Seared Scallops
Chef Bedford smoked his scallops prior to searing them for this dish. If you skip the smoking process (which I plan to cover at a later date), just be sure to sear them properly and season them well in the pan before plating them in the dish. A little butter and a few herbs thrown in at the end will give you the layer of flavors that you want to recreate at home.
I highly recommend attending one of the Culinary Retreats and Cooking Classes at Fearrington House Inn. It is a very special two days in a beautiful part of North Carolina. In addition to experiencing some incredible food and wine, you will gain invaluable experience that you can use at home in your own kitchen.
I will have an interview with Chef Bedford next week and will share another one of his recipes with you then.
Have a great weekend!
Note – When searing food at very high temperatures (500 degrees or more), be sure to use pans that are made of stainless steel or enamel coated cookware like Le Creuset. Some non-stick coatings can release can release harmful carcinogens when they are heated to very high temperatures. They have also been linked to potentially causing early menopause in women.
* Disclosure – I attended the culinary retreat as a guest of The Fearrington House Inn. I have not been paid to write any of these posts. The opinions I express regarding the property and the class are my own.
Local Corn Soup with Apple & Bacon Remoulade and Smoked Scallop
For Corn Soup:
10 ears of corn
5 Yukon potatoes, peeled
1 piece fennel, sliced
1 onion, chopped
1.5 quarts corn stock (made from corn cobs, water, veggie scraps and herbs)
1.5 quarts heavy cream
4 garlic cloves, minced
Several sprigs fresh thyme
Salt, to taste
For Apple & Bacon Remoulade:
2 Granny Smith Apples
2 shallots, small dice
4 Tablespoons chives, chopped
8 pieces bacon, cooked and crumbled
2 Tablespoons whole grain mustard
1 Tablespoon vinegar (Apple Cider)
1 Tablespoon honey
4 green onions, sliced
Salt & Pepper
2 large scallops per serving (preferably Diver Scallops)
Microgreens for garnish
Method for Corn Soup:
1. Combine and heat corn stock and cream.
2. Remove kernels by using a mandoline and then scrape the ears of corn.
3. Over a medium-high heat, add oil (canola) to the pan and sweat off the onion, fennel and garlic without getting any color. Tie the thyme with a string, in doing this it will make things easier to remove before you blend your soup. Add a pinch of salt at the start.
4. Add the peeled potatoes, corn, cream and stock mixture and simmer fro about 45 minutes.
5. Once cooked, remove thyme from the pan and blend (in a blender or with an immersion blender). * Remove some of the liquid before blending to make sure that the consistency is right as corn does not thicken very well.
Method for Apple & Bacon Remoulade:
1. Thinly slice or grate apples.
2. Combine all the other ingredients. Add olive oil to get proper consistency and to taste.
Method for scallops:
1. If desired, smoke scallops prior to searing.
2. Sear scallops in a little oil (canola) in a very hot pan. Once a good sear is achieved on the first side, carefully turn and cook on the other side. Be sure not to overcook the scallops.
3. Remove them from the pan and put on a plate covered with a paper towel (to remove excess butter). Serve immediately.
1. Place desired serving size of soup in a bowl. Place a small amount of the Apple & Bacon Remoulade in the middle of the bowl.
2. Top with seared scallops. Garnish with a few microgreens and drizzle with Paprika Oil.
Executive Chef Colin Bedford
Fearrington House Inn and Restaurant
Pittsboro, North Carolina