Recipe: Seared Scallops with Sweet Corn and Vanilla Bean Sauce from 98 South

Categories: Chef and Tell

Lauren Gilger
Seared Scallops with Sweet Corn and Vanilla Bean Sauce from 98 South.
When one of Chef Brian Ferguson's young cooks wanted to leave his restaurant, 98 South in downtown Chandler, to move out of Arizona for the first time in his life and cook in Oregon, Ferguson said, "Take-off young man, go see the world!"

"That's what the guys that brought me up taught me," he says.

He's referring to three different chefs -- two in Virginia who mentored him when he was first out of culinary school, and another in Lyon, France, where he studied for a year at Pierre Orsi.

When he was in France, he says, "the chef would bring me to the market at 3, 4 in the morning where we bought fish and rabbit with the fur still on and beautiful cheeses."

"It was very, very eye-opening," he says.

Now, he takes his "platoon" of cooks, all hand-picked from a large pool of applicants, to the farmers' market in Chandler every Thursday.

"As a group, [we] walk around like little ducklings, and stay together and taste stuff," he says. "I try to do things to keep my cooks inspired and to keep them interested in the job."

Well, we may not be cooks, but Ferguson's inspiring us today with his mouthwatering recipe for seared scallops with a sweet corn and vanilla bean sauce.

Bon appetit!

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My Voice Nation Help

I made this dish. The sauce needed something. I wonder if there was a mixup on the amount of white wine. It says a 1/2 teaspoon which is practically nothing and then, the recipe called for you to reduce it...How can you reduce a 1/2 teaspoon? Why even bother to put it in at all if all you are adding is a half of a teaspoon. I think the amount is wrong and wonder if it should have been a half of a cup.

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