Corn Crusted Jumbo Sea Scallops With Bourbon Sauce Recipes

BLACK SEA BASS WITH CORN AND JUMBO LUMP CRAB SAUTE

Steps:

• Score the skin side of the sea bass fillet (make a few small slit marks in the skin with a sharp knife). Season the fish with salt and pepper.
• Preheat a medium saute pan over high heat and add 2 ounces of olive oil. When the oil is smoking, add the fish, skin side down. Reduce heat to medium and press fillet with a spatula to crisp the skin. When the skin is browned, flip fish. (The total cooking time for the fish should be 5 minutes). Remove from pan and keep warm.
• Add the remaining 2 ounces olive oil to the saute pan. Add the corn, onion, red pepper, and poblano pepper and saute for 1 minute. Add the crabmeat, chives, and chopped thyme, stirring to blend. Adjust seasoning to taste. Add the chicken stock and whisk in the butter to form a sauce. Reduce until sauce consistency.
• Arrange the sauteed vegetable mixture in a large serving bowl. Top with the warm bass fillet and roasted fingerling potatoes. Garnish with a sprig of thyme.

BUZZARD'S BAY BOURBON SCALLOPS

Steps:

• Melt 1/4 cup butter, 2 ounces bourbon, and olive oil together in a large skillet over medium-high heat. Cook sea scallops in hot butter-bourbon mixture until browned and just about cooked through, 2 to 3 minutes per side. Transfer scallops to a plate and drain any excess liquid from the skillet.
• Whisk remaining butter, remaining bourbon, brown sugar, cayenne pepper, salt, and black pepper together in the same skillet over medium-high heat until sauce reduces and alcohol evaporates, 1 to 3 minutes. Drizzle sauce over scallops.

SEARED SCALLOPS WITH CORN CREAM

Steps:

• Stir corn kernels, chicken broth, 2 tablespoons butter, cayenne pepper, and salt together in a saucepan; bring to a simmer, reduce heat to medium-low, and cook until corn is tender, about 5 minutes.
• Pour corn mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Pour pureed corn mixture through a fine-mesh strainer into a saucepan. Season with salt to taste.
• Toss scallops, Fresno pepper, canola oil, kosher salt, and smoked paprika in a bowl until scallops are completely coated. Separate pepper slices from scallops.
• Heat a large heavy skillet over high heat until very hot, about 5 minutes. Cook scallops in hot skillet until browned on one side, about 3 minutes. Turn and cook on the other side until cooked through, about 3 minutes more. Cook and stir sliced peppers on the side of the skillet while the scallops are cooking.
• Remove skillet from heat; transfer scallops to a plate, leaving peppers in hot skillet. Stir water and 1 tablespoon butter into peppers until butter melts. Drizzle lemon juice over peppers; stir to glaze peppers completely.
• Divide corn cream between four bowls. Place 3 scallops over corn puree and top with glazed peppers. Garnish with radish sprouts.

CORN-CRUSTED JUMBO SEA SCALLOPS WITH BOURBON SAUCE

Steps:

• In a small bowl, combine the cornmeal and the Parmesan cheese and set aside. In a medium-size bowl, lightly beat the eggs with a dash of salt. Roll the scallops, one at a time, in the flour, shaking off any excess. Dip the scallops in the egg, allowing the excess egg to drip back into the bowl. Roll them in the cornmeal-cheese mixture, again shaking off the excess. Set them aside on a plate.
• Preheat the broiler. Peel and halve the apples lengthwise and remove the core. Thinly slice them lengthwise, about three-quarters of the way up the apple, keeping the halves intact. Spread the apples out on a baking sheet. Press down gently to make the slices fan out. Drizzle with the melted butter and bourbon. Broil the apples until the edges are brown, about 4 to 5 minutes. Set aside.
• To make the sauce, combine the bourbon, cider, cider vinegar, shallots and garlic in a nonreactive saucepan. Place over medium heat and cook to reduce the liquid until it is almost evaporated, about 10 to 12 minutes. Add the lemon juice and lower the heat. Whisk the chilled butter into the sauce one piece at a time. Do not allow the sauce to separate. Season with the salt and pepper and strain. Remove from the heat and set aside in a warm place.
• Pour clarified butter or oil into a heavy saute or frying pan to a depth of 1/2 inch. Heat until hot but not smoking. Place the scallops in the pan and fry for 2 to 3 minutes on each side, or until golden and crisp. Remove with tongs to a plate covered with 2 or 3 paper towels. Place in a warm oven.
• To serve, place one of the cooked apple halves in the center of each of 4 plates, allowing the slices to fan out. Place 4 scallops on top of each apple half. Serve the sauce on the side.

THYME ROASTED SEA SCALLOPS, SWEET CORN RISOTTO, WITH PARSLEY TRUFFLE EMULSION

Steps:

• Risotto: Preheat a wide saucepan then add the olive oil to coat the bottom of the pan. Add the shallots, garlic, bay leaf, and thyme, and cook until translucent.
• Add the arborio rice and stir frequently to coat with the oil. Deglaze with the white wine and keep stirring, you will need to stir throughout this whole recipe.
• When the rice has absorbed the wine, add the hot corn stock in three equal amounts and keep the rice at a constant boil while stirring. After the addition of the third equal amount add the corn and cream, when the liquid is absorbed and the rice is cooked, adjust seasonings with salt and pepper, then fold in the parmesan and butter, and remove from heat.
• Sauce: Place the vegetable stock and the parsley in a bar blender and puree until smooth and bright green, then strain through a fine mesh strainer. Combine the liquid and the truffles in a small saucepot and bring almost to a boil. Whisk the butter and adjust with salt and pepper, then set aside.
• Scallops: Preheat a skillet and cover with olive oil, add the seasoned scallops to the pan and saute on both sides for about 5 minutes, while cooking the scallops, add the butter and thyme to the skillet, and baste the scallop while cooking.
• Place equal amounts of risotto in the center of 4 plates and top each with 3 scallops. Lightly cover the scallops with the parsley sauce.

PAN-SEARED SEA SCALLOPS WITH CORN COULIS

Steps:

• Remove the muscle from each scallop and discard. Season both sides with salt and pepper.
• Heat 1 tablespoon butter with 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until hot. Place half of the scallops in the pan and cook, turning once, until golden brown, 1 to 1 1/2 minutes per side. Transfer scallops to a plate and loosely cover to keep warm. Repeat process with remaining butter, olive oil, and scallops.
• Reduce heat to medium; add shallot and garlic and cook, stirring, until softened, about 1 minute. Add wine and scrape brown bits from bottom of skillet. Add corn, cream, basil, and chives. Cook, stirring often, until cream is reduced and slightly thickened, about 3 minutes. Transfer half of the sauce to the jar of a blender and puree until smooth. Return pureed sauce to the skillet with the remaining sauce, add scallops and any juices that have accumulated on the plate; cook until warm about 1 minute.
• Divide scallops evenly among 4 plates. Spoon sauce around scallops and serve immediately.

CURRY-CRUSTED SEA SCALLOPS

Steps:

• Rinse and drain scallops, and pat dry with a paper towel. Toss with the curry powder, coating all sides.
• Heat a nonstick skillet on high and spray with olive oil. Saute scallops 3 minutes per side. Add salt and pepper to taste and remove to a bowl.
• Add 1/4 cup water and the apricot jam to the skillet; simmer 30 seconds, stirring to melt jam. Add cream and simmer 1 minute to thicken. Add salt and pepper to taste.
• Spoon sauce over scallops and sprinkle scallions on top.

CUMIN CRUSTED SEA SCALLOPS WITH MUSTARD AND GARAM MASALA

Steps:

• Combine chili, cumin, salt and pepper in a medium shallow bowl.
• Dredge one side of each scallop in the spice mixture.
• Heat the oil in a large nonstick saucepan over high heat.
• Add mustard seeds, cardamom and star anise.
• Place the scallops in the heated pan, spice side down and cook for 3 minutes (until bottom edge is brown).
• Reduce the heat to low, turn the scallops for 2 to 3 minutes more.
• Remove from pan and arrange the scallops around the plate.
• Drizzle the spice oil drippings from the pan over the scallops and serve.