Surf And Turf Scallops, Peas, Corn And Bone Marrow
Serves: 3
Graciela O'Reilly
1 January 1970
Based on User reviews:
53
Spice
56
Sweetness
44
Sourness
46
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1 tbsp
Cream1
Salt5
Carrots2 small
Yellow Onion3 tbsps
Unsalted Butter1 cup
English Peas1 cup
All-Purpose Flour1 tbsp
Chili Pepper (aleppo)450 g
Scallop (cleaned fresh)1
Lemon3
OrangesDirections:
1
Bring a pot of salted water to a boil, make sure that there is an ice bath ready
2
Blanch the peas and favas separately
3
Drain and immediately add them to an ice bath
4
Remove kernels from the corn cobs and reserve the cobs
5
Add the cobs to a pot with water and cook for 25 minutes to create a quick stock
6
Next, run the corn through a juicer, strain the liquid and heat slowly in a stainless pot
7
Add a touch of cream to reinforce the sauce, season with salt and pepper and set aside
8
Next, finely dice the carrots and onions
9
Add the butter to a saute pan over medium heat and add the carrots, onions, favas, peas
10
Cook until tender
11
Stir in some of the corn stock to make a sauce
12
Remove from the heat, season with salt and pepper and reserve
13
Combine the flour and chili pepper
14
Toss the bone marrow lightly with the flour mixture
15
Place the marrow in a pan and bake in a preheated 350 degree oven for about 8 to 10 minutes
16
Heat a skillet with some oil, add the scallops and cook until golden brown on each side
17
To plate: place a line of the sauce down on each dish
18
Top with the blanched peas and favas
19
Using a zester, zest some of the lemons and oranges and sprinkle over the vegetables
20
Place the scallops and roasted bone marrow around the vegetables and
21
Garnish with micro mix and sea salt