Pan Roasted Diver Scallops With Lime And Creme Fraiche Creamed Corn And Cilantro Salad Recipes

CREAMY PAN-ROASTED SCALLOPS WITH FRESH TOMATOES

Steps:

• Heat a large skillet over medium-high and add the butter, letting it melt. Add shallots, celery seeds and a pinch each salt and pepper, and cook until the shallots are tender and opaque, about 3 to 5 minutes. Stir in tomatoes. Bring to a simmer, stirring occasionally, and cook until jammy, 9 to 13 minutes.
• Increase heat to medium-high and stir in vermouth. Cook until about a third of the liquid evaporates, about 5 minutes. Add Worcestershire and cream, and simmer, reducing heat if needed and stirring occasionally, until sauce thickens enough to coat a spoon, 5 to 7 minutes.
• Season scallops with salt and pepper, and add to the pan. Cook, uncovered, until scallops are just cooked through and opaque, 3 to 6 minutes, depending on the size of the scallops. Stir in chives and celery leaves. Serve immediately, garnished with more chives and celery leaves.

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.

PAN ROASTED DIVER SCALLOPS WITH POTATO AND CELERY ROOT PUREE AND BROWN BUTTER

Steps:

• For the potato and celery root puree:
• Place the potatoes and diced celery root in a saucepot with enough cold water to cover. Add salt and bring to a boil. Allow to cook until cooked through and fork tender, about 15 minutes. Drain the potatoes, reserving 1/2 cup potato water for the sauce, and add the potatoes to a potato ricer over a bowl. Add the butter, making sure it is equal parts butter and mashed vegetables, and stir to combine. Taste the mixture and season with salt.
• For the salad:
• Place the shallot, salt, apple cider vinegar into a bowl and drizzle in about 1/2 cup extra-virgin olive oil. Taste and re-season, if needed, and pour over the julienned celery root. Add the apples and toss to coat. Just before serving add the celery leaves to the salad and toss to combine.
• For the scallops:
• Season the scallops on both sides with salt. Place a large saute pan over medium heat and add the oil. Once heated, add the scallops and sear until golden brown on both sides, about 2 to 3 minutes per side. Be careful not to overcook. Ideally you are looking for a tender middle, medium at the most.
• Turn down the heat to medium-low on the pan and add the butter, thyme sprigs and the juice of 1 lemon. Once the butter has melted and browned, add about 1/2 cup potato water, season with salt and taste. Turn off the heat and set aside.
• For each serving:
• For each serving, plate a spoonful of the mashed potatoes in the middle of the plate. Top with 3 scallops and a large spoonful of the salad over the top. Spoon the sauce over the scallops and around the plate.

ROASTED CORN, LIME AND CILANTRO SUCCOTASH, AND SCALLOPS

Steps:

• SUCCOTASH: Preheat broiler. On a baking sheet, toss corn with 1 tablespoons melted butter. Broil for 5 minutes or until corn begins to blacken; stirring twice. Set aside.
• In a large skillet, over medium heat, melt remaining butter. Add onion, garlic and pepper; sauté for 3 minutes or until vegetables soften. Stir corn, tomatoes and avocado; sauté for 2 minutes. Stir in tequila and sauté for 3 minutes or until most of the liquid has evaporated. Add cream and bring to a simmer.
• Reduce heat and simmer, stirring often, for about 5 minutes, until sauce is slightly thickened,. Stir in cilantro, basil, chili flakes and season with salt and pepper. Serve with crispy chili and panko scallops.
• SCALLOPS: In a shallow dish, place flour, In another shallow dish, whisk milk and egg.
• In another shallow dish, combine breadcrumbs, parsley and chili flakes; season with salt and freshly ground pepper.
• Coat scallops in flour, then dip in milk mixture and then into breadcrumb mixture; pressing to coat.
• In a large skillet, heat half the oil over medium heat.
• Add half the scallops and cook for about 5 minutes or until golden brown and opaque in centre, turning once. Drain on paper towels, Repeat with remaining oil and scallops. To keep scallops moist and tender, be sure not to overcook them.