SEARED SCALLOPS WITH CORN PUREE, APPLE SLAW, AND CORN SILK VINAIGRETTE
Celebrate summer corn with this delicious dish brought to you by Executive Chef, Rachel John.
- 16 sea scallops, cleaned and dried
- dill fronds, parsley leaves, and basil leaves
- 2 ears corn on the cob
- 3 cloves garlic
- 1 medium shallot
- 1 sprig thyme
- 1.5 cups coconut milk
- 2 Tbsp coconut butter
Corn Silk Vinaigrette
- 2 ears of corn, kernels removed
- corn silk from 2 ears of corn
- 2 ounces rice wine vinegar
- 1 tsp dijon mustard
- 1 small shallot, minced
- 1 tsp smoked paprika
- 6 oz olive oil
- 2 tsp pumpkin seed oil
- 1 granny smith apple, julienned
- 2 red belgian endive, chiffonade
- 2 jalapenos, seeded and julienned
- 2 scallions, julienned
- 1 small red onion, julienned
Shuck the corn, reserving the corn silk. Place the cob flat on a cutting board. Cutting the kernels off the cob this way gives you planks that stay together and keeps the kernels from scattering all over the board. Reserve the cob for the vinaigrette.
Cut the garlic into thin slices. Small dice the shallot. Place them into a small stockpot over low heat with about 2 tablespoons of oil. Sweat the garlic and shallot for about 10 minutes covered, add the thyme sprig and season with S&P.
When the garlic and shallot are translucent, add the corn and coconut milk. Increase the heat to medium and cook for about 5 minutes. The corn is cooked once it turns bright yellow. Remove from heat until the mixture is just hot enough to handle. Take out the thyme sprig and pour the rest of the contents into a food processor and puree until smooth. It will still have some texture. Put back into a pot and whisk in the coconut butter. Cover and let stand until ready for use. You may need to gently reheat before service.
Meanwhile, take the corn silk, cut off any black parts, and toast for 5 minutes in a dry pan until warm and slightly charred. Take the back part of a knife and scrape the corn cobs to get as much of the corn milk and liquid remaining in the cob as possible. Add this to a blender along with the toasted corn silk, rice wine vinegar, smoked paprika, Dijon mustard and shallot. Season with S&P and turn the blender on high until everything is pureed. In a slow steady stream, drizzle in the olive oil until it’s all incorporated into the vinaigrette. Pour the vinaigrette into a separate bowl and gently mix in the 2 tablespoons of pumpkin seed oil until it’s incorporated. Keep in the refrigerator until ready to use.
Cut the endive in half, core it and chiffonade it. Place it in a bowl. Julienne the apple and put it on top of the endive. Do not add water or lemon juice otherwise the vinaigrette that you just made will be diluted and sour from the lemon juice. Seed & julienne the jalapenos, scallions and the small red onion. Place them on top of the apples and endive, cover the bowl and set aside in the refrigerator until later. Covering the endive and apple with the rest of the vegetables will prevent them from turning brown.
Dry the sea scallops and season half with salt & pepper. Working in batches, sear as many as you can in a hot sauté pan without overcrowding. Sear about 2 minutes on each side until the scallops are springy to the touch and translucent inside. Remove them from the pan and place on a plate, covered, in a warm place. Season the next batch and repeat until all of them are done.
Dress the apple slaw with the corn silk vinaigrette. Check for seasoning and re-season if needed.
Put a line of corn puree from one end of the plate to the other. Make a line of apple slaw parallel and touching the corn puree. Place 4 scallops on top of the corn puree and apple slaw. Keep the liquid that collects from the scallop plate and drizzle a little on top of the plated scallops.
Garnish with dill, parsley and basil. Drizzle with high quality EVOO and enjoy!
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