(NEWS CENTER) -- Chef Michelle Ragussis visited the Morning Report to share a new summer recipe. She's the executive chef at the Pearl in Rockland and has been on "Chopped" and "Food Network Star."

Basil creamed corn with seared scallops

4-6 people

3 ears of corn

1 shallot

1 bunch basil

1 pint heavy cream

1 table sppon sugar depending on sweetness of corn

12-16 scallops


Sauté diced shallots in olive oil or butter 2 minutes add kernels raw and sauté another two minutes add chopped basil and heavy cream salt pepper and sugar let reduce by half until creamy. In a separate pan season your scallops and sear on high heat for depending on size about two minutes each side should be still translucent.

Takes a few pieces of prosciutto lay on baking dish and crisp in oven about seven minutes at 350 degrees.

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