Pan Seared Scallops With Chorizo And Corn Recipes

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 SEARED SCALLOPS WITH SWEET YELLOW CORN AND BLACK TRUFFLE SUCCOTASH WITH RED PEPPER NAGE

Steps:

• For the corn: Add the milk and 2 cups water to a 3- to 4-quart pot and bring to a simmer. Add the butter, salt and sugar and cook until the butter has melted. Add the corn, cover, and cook until tender, about 45 minutes.
• Remove the corn from the pot and cool down enough to handle, then cut off the kernels with a knife. (Hint: it will be easier to remove the kernels from the cob if still warm.)
• For the red pepper nage: Meanwhile, preheat the oven to 400 degrees F.
• 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.
• Lay all the vegetables on a baking sheet and roast for about 20 minutes. Transfer to a blender and mix until smooth.
• Heat the heavy cream in a saucepot and bring to a boil. Pour the cream into the vegetable mixture and blend until incorporated. Strain the nage through a fine-mesh strainer.
• 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.
• Heat the remaining oil in a separate saute pan. Add the garlic and shallots and cook until soft, and then add the corn and cook for a few minutes. Turn down the heat and add the truffles, if using, the chives and tomatoes. Just before serving, add the butter and cook until melted and incorporated. Season with salt and white pepper.
• To plate this dish, we use an 8-inch round white plate. First, place a small amount of the corn succotash in the center of the dish. Place the browned scallops directly onto the corn. Finally, spoon a few ounces of the red pepper nage around the corn and serve.

PAN-SEARED SCALLOPS, CORN, AND TOMATOES

Steps:

• Remove tough muscle from side of each scallop if necessary and halve any large scallops. Pat scallops dry with paper towels and in a bowl toss with salt and thyme. In a large non-stick skillet cook bacon over moderate heat, stirring occasionally, until crisp and with a slotted spoon transfer to paper towels to drain. Increase heat to moderately high and in drippings remaining in skillet sear scallops, stirring occasionally, until golden and cooked through. With slotted spoon transfer scallops to a clean bowl.
• In same skillet heat oil over moderately high heat until hot but not smoking and sauté scallions, stirring occasionally, until they begin to brown, about 1 minute. Add corn and tomatoes and cook, stirring occasionally, until corn begins to brown, about 3 minutes. Return scallops to skillet and heat through, seasoning mixture with salt and pepper.
• Serve scallops sprinkled with bacon.

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.