Roasted sweet corn with poblano peppers, onions, seared scallops and smoked bacon..
(informed by a recipe by Rick Bayless)
3 cups fresh corn kernels, divided
1/2 small white onion
1/2 large poblano chile
1 red Fresno chile
1 clove garlic
1 cup fresh whole milk
1 cup fresh cream
6 oz dry sea scallops
4 oz smoked bacon, diced
1 teaspoon cultured butter
1/4 teaspoon smoked chili powder
1/2 teaspoon paprika
2 tablespoons fresh cilantro, chopped
sea salt and freshly ground pepper
Roast the poblano, Fresno, onion, garlic and 1/2 of the corn in a 450 degree oven until the peppers are blackened. Place the peppers in a paper bag or under an inverted bowl to steam a bit- the skins will peel right off.
Pulse the uncooked corn in a blender with the milk, cream and smoked chili powder, then transfer to a heavy pot set over medium-low heat. Stirring frequently, allow to simmer until reduced by 1/4.
Chop the roasted peppers, onion and garlic and add to the pan. Stir to combine.
Meanwhile, sauté diced bacon over medium-high heat until well browned. Pour off all but 1 teaspoon of fat and add 1 teaspoon butter, paprika and cilantro. Add the scallops and sear until golden brown on both sides. Transfer to the soup, stir to combine. Adjust seasoning with salt & pepper if necessary and serve steaming hot.