Pan Seared Scallops With Sweet Yellow Corn And Black Truffle Succotash With Red Pepper Nage
Serves: 4
Carole Volkman
1 January 1970
Based on User reviews:
56
Spice
48
Sweetness
56
Sourness
42
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2 cups
Milk2 tbsps
Kosher Salt2 tbsps
Granulated Sugar2 tbsps
Unsalted Butter1 tbsp
Olive Oil1 tsp
Shallot (minced)1 tsp
Garlic (minced)1 tbsp
Tomatoes (diced)1 sprig
Thyme (fresh)1
Salt1 cup
Heavy Cream2 tsps
Grapeseed Oil1 tbsp
Chives (fresh minced)Directions:
1
For the corn: Add the milk and 2 cups water to a 3- to 4-quart pot and bring to a simmer
2
Add the butter, salt and sugar and cook until the butter has melted
3
Add the corn, cover, and cook until tender, about 45 minutes
4
Remove the corn from the pot and cool down enough to handle, then cut off the kernels with a knife
5
(Hint: it will be easier to remove the kernels from the cob if still warm
6
) For the red pepper nage: Meanwhile, preheat the oven to 400 degrees F
7
Mix together the oil, shallots, garlic, peppers, tomatoes, thyme and salt and white pepper to taste, making sure to coat all the ingredients evenly with the oil
8
Lay all the vegetables on a baking sheet and roast for about 20 minutes
9
Transfer to a blender and mix until smooth
10
Heat the heavy cream in a saucepot and bring to a boil
11
Pour the cream into the vegetable mixture and blend until incorporated
12
Strain the nage through a fine-mesh strainer
13
For the scallops: Heat 1 teaspoon of the grapeseed oil in a saute pan until hot (about 350 degrees F), and then sear the scallops until golden brown on both sides
14
Heat the remaining oil in a separate saute pan
15
Add the garlic and shallots and cook until soft, and then add the corn and cook for a few minutes
16
Turn down the heat and add the truffles, if using, the chives and tomatoes
17
Just before serving, add the butter and cook until melted and incorporated
18
Season with salt and white pepper
19
To plate this dish, we use an 8-inch round white plate
20
First, place a small amount of the corn succotash in the center of the dish
21
Place the browned scallops directly onto the corn
22
Finally, spoon a few ounces of the red pepper nage around the corn and serve