Seafood and eat it!
Sep 2, 2017
Seared Scallops, sweet corn, pea, smoked bacon and wild mushroom succotash - charred tomato viniagrette
1 tbsp. canola oil
1 cup sweet corn
1 cup english peas, shucked, blanched
1/4 c smoked bacon, cooked and diced
1 cup mixed wild mushrooms, cooked
1 pint heirloom cherry tomato, halved
3/4 cup golden beets, cooked and medium dice
1 ea shallot, finely diced
3 ea garlic cloves, finely diced
2 tbsp chives, chopped
1 ea fresh lemon juice
1/4 c butter
1 tbsp. canola oil
12 ea u-10 scallops, cleaned and dry
1/4 c butter, cubed
1 tbsp. thyme, chopped
4 ea plum tomato, grilled, seeded, and skins removed
1.5 tbsp dijon mustard
1 ea shallots, chopped
1/2 c sherry vinegar
1/4 c honey
2 cups canola oil
1/2 c extra virgin olive oil
In a hot saute pan, swirl in the canola oil.
Add the sweet corn, peas, smoked bacon, mushrooms, and cherry tomatoes, beets and roast for 2 minutes. Season with salt and pepper. Add the shallots and garlic and continue to cook on medium heat until warm. Add chopped chives, lemon juice and butter and set aside
In another hot saute pan swirl in the oil. Season the scallops with salt and pepper. Sear the scallops on one side being carefully not to touch them once in the pan for 2 minutes. Flip the scallops and cook for one minute. Add butter abd chop parsley and baste the scallops off the heat until medium rare about 1 minute.
Arrange the sweet corn succotash in the center of the plates and top with seared scallops. Finish with the tomato vinaigrette. Garnish with micro basil
To make the vinaigrette:
In a robo coupe add the all the ingredients and chop all the tomatoes until a tomato liquid forms. Add the canola oil until it start to emulsify, season with salt and pepper. Remove from the robo coupe into a steel mixing bowl. With a whisk and the extra virgin to finish the dressing.