Coriander-Crusted Scallops With Chive Potato Hash And Sweet Corn Sauce
Serves: 5
Jacklyn McClure
1 January 1970
Based on User reviews:
49
Spice
45
Sweetness
52
Sourness
39
mins
Prep time (avg)
6
Difficulty
Ingredients:
1 tbsp
Canola Oil6 cups
Chicken1 tsp
Kosher Salt1 tbsp
Chives (fresh, chopped)2 tbsps
Ground Coriander1 tsp
Chile (powder)8 large
Sea ScallopsDirections:
1
Make chervil oil In blender, purée oil and chervil until chervil pieces are very small, 2 to 3 minutes
2
Strain through fine-mesh sieve into small bowl, pressing on solids to extract all oil
3
Set aside
4
In blender, purée oil and chervil until chervil pieces are very small, 2 to 3 minutes
5
Strain through fine-mesh sieve into small bowl, pressing on solids to extract all oil
6
Set aside
7
Make corn sauce In medium saucepan over moderate heat, warm oil
8
Add onion, carrot, celery, and garlic and sauté, stirring frequently, until vegetables begin to soften, about 7 minutes (adjust heat as necessary to keep vegetables from browning)
9
Add stock and corn cobs, raise heat to moderately high, and bring to simmer
10
Lower heat to moderate and simmer, uncovered, 45 minutes, adding stock if most of the liquid evaporates
11
Remove from heat
12
Using slotted spoon, remove vegetables and corn cobs and discard
13
Add corn kernels to stock, raise heat to moderately high, and bring to simmer
14
Lower heat to moderate and simmer, uncovered, 15 minutes
15
In medium saucepan over moderate heat, warm oil
16
Add onion, carrot, celery, and garlic and sauté, stirring frequently, until vegetables begin to soften, about 7 minutes (adjust heat as necessary to keep vegetables from browning)
17
Add stock and corn cobs, raise heat to moderately high, and bring to simmer
18
Lower heat to moderate and simmer, uncovered, 45 minutes, adding stock if most of the liquid evaporates
19
Remove from heat
20
Using slotted spoon, remove vegetables and corn cobs and discard
21
Add corn kernels to stock, raise heat to moderately high, and bring to simmer
22
Lower heat to moderate and simmer, uncovered, 15 minutes
23
While sauce is simmering, make chive potato hash In medium heavy skillet over moderate heat, heat oil until hot but not smoking
24
Add potatoes and sauté, scraping up browned bits every few minutes, until tender and golden brown, about 15 minutes
25
Remove from heat, stir in salt, pepper, and chives, and keep warm
26
In medium heavy skillet over moderate heat, heat oil until hot but not smoking
27
Add potatoes and sauté, scraping up browned bits every few minutes, until tender and golden brown, about 15 minutes
28
Remove from heat, stir in salt, pepper, and chives, and keep warm
29
Finish sauce Remove from heat and let cool slightly, then purée mixture in blender until very smooth, about 2 minutes
30
Strain through mesh sieve into large bowl, pressing on solids to extract all liquid
31
If sauce is too thick to pour, stir in a small amount of additional stock
32
Stir in salt and pepper and keep warm
33
Remove from heat and let cool slightly, then purée mixture in blender until very smooth, about 2 minutes
34
Strain through mesh sieve into large bowl, pressing on solids to extract all liquid
35
If sauce is too thick to pour, stir in a small amount of additional stock
36
Stir in salt and pepper and keep warm
37
Make scallops In small bowl, stir together coriander, salt, and chile powder
38
Rinse scallops and pat dry, then sprinkle both sides with coriander mix
39
In medium heavy skillet heat oil until hot but not smoking
40
Add scallops and sear until lightly browned and cooked to desired doneness, 2 to 3 minutes per side for medium rare
41
In small bowl, stir together coriander, salt, and chile powder
42
Rinse scallops and pat dry, then sprinkle both sides with coriander mix
43
In medium heavy skillet heat oil until hot but not smoking
44
Add scallops and sear until lightly browned and cooked to desired doneness, 2 to 3 minutes per side for medium rare
45
To serve, divide corn sauce among four plates
46
Top each pool of sauce with 1 tablespoon potato hash and 2 scallops
47
Drizzle with 1 teaspoon chervil oil and garnish with chervil sprigs
48
To serve, divide corn sauce among four plates
49
Top each pool of sauce with 1 tablespoon potato hash and 2 scallops
50
Drizzle with 1 teaspoon chervil oil and garnish with chervil sprigs