|Scallops enhanced with Silver Queen Corn Butter.|
So was learning Valdosta had a Restaurant Week and my friends and I had stumbled into it. A three-course meal for $25? Perfect.
The Kale Salad with blueberries, feta, toasted almonds with Georgia Peach vinaigrette almost was, but the Pan-seared Sea Scallops with Yukon gold mashed potatoes, tomato, corn and green onion salsa and silver queen corn butter hit bulls-eye on the perfection target. Especially the silver queen corn butter. It could make shoe leather a gourmet treat.
When I prevailed upon owner/chef/manager Keira Moritz for the butter recipe, she could not have been more gracious.
So quick, go to your farmer's market, grab that corn and get cooking.
Steel Magnolias Silver Queen Corn ButterMakes about one quart.
6 ears of silver queen corn
1 quart corn stock
white onion, minced
3/4 quart cream
1-2 cloves garlic
8 oz. butter
salt and white pepper
Cut corn off the cob.
Put cobs in a large covered pot with a bit of the onion, salt and pepper and add just enough water to cover. Boil until reduced to one cup.
Saute corn in oil with garlic then add corn stock and cream. Reduce by one-fourth and season to taste with salt and pepper. Mix with butter in a blender and strain if desired.