Seared Scallops With Basil Anchovy Sweet Corn Pudding Recipes

SEARED SCALLOPS WITH BASIL CREAMED CORN AND CRISPY PROSCIUTTO

Steps:

• For the basil oil: Place the basil into the oil and set aside to infuse.
• For the basil creamed corn: Cook the shallots in the butter over low heat, covered, until translucent, about 4 minutes. Add the cream and corn kernels, and cook over low heat for another 2 minutes. Taste and add some sugar (up to 1/4 cup) if the corn is not sweet enough. Cook over low heat until the cream reduces and thickens, 8 to 12 minutes more. Add the basil and remove from the heat.
• For the scallops: Add the canola oil to a very hot large skillet. When shimmering, add the scallops and sear until lightly browned, 1 to 1 1/2 minutes per side.
• To serve, divide the creamed corn among 4 plates and top with the scallops. Crumble over the prosciutto and drizzle with basil oil (holding back the 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 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 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.

SEARED SCALLOPS WITH BASIL, ANCHOVY & SWEET CORN PUDDING

Steps:

• MAKE THE CORN PUDDING:
• Preheat the oven to 400°F.
• Butter four 1-cup ramekins.
• In a medium saucepan, combine the corn, milk and heavy cream and simmer over moderately high heat for 2 minutes.
• Puree half of the mixture in a blender.
• Return the puree to the saucepan.
• In another medium saucepan, melt the butter.
• Add the flour and cook over moderately high heat, stirring, for 1 minute.
• Gradually whisk in the corn mixture and bring to a boil, then simmer, whisking, for 1 minute; season with salt.
• Remove from the heat and whisk in the egg yolks.
• Let cool until warm, about 20 minutes.
• In a large, stainless steel bowl, using a handheld mixer, beat the egg whites with a pinch of salt until firm peaks form.
• Fold one-third of the beaten whites into the corn mixture, then fold in the remaining whites.
• Spoon the mixture into the ramekins.
• Set the ramekins in a small baking dish and carefully add enough water to the dish to reach one-third of the way up the sides of the ramekins.
• Bake for about 30 minutes, until the puddings are just slightly jiggly in the center.
• MEANWHILE, PREPARE THE SCALLOPS:
• In a large skillet, heat 3 tablespoons of the olive oil until smoking.
• Season the scallops with salt, & white pepper, add them to the skillet and cook over high heat until browned on the bottom, about 3 minutes.
• Turn and cook the scallops for 1 minute longer.
• Remove the skillet from the heat and transfer the scallops to a large plate.
• Add the anchovies to the skillet and cook over moderately high heat, stirring, until they dissolve, about 2 minutes.
• Add 1 tablespoon of the lemon juice and the water to the skillet and simmer until thickened, scraping up the browned bits on the bottom of the pan, about 1 minute.
• Remove from the heat.
• Stir in the basil or Italian seasoning and any accumulated juices from the scallops.
• Season with salt & white pepper.
• Return the scallops to the skillet and keep warm.
• In a bowl, toss the pea shoots with the remaining 1/2 tablespoon of olive oil and 1 teaspoon of lemon juice; season with salt.
• Arrange the scallops on 4 plates and pour the basil-anchovy sauce on top.
• Mound the pea shoot salad alongside and serve with the corn puddings.

SWEET CORN AND SCALLOP PASTA

Steps:

• Bring a large pot of salted water to a boil over high. Cook pasta until al dente. Reserve 1 cup of the pasta cooking water, then drain pasta.
• Meanwhile, in a large skillet, heat 2 tablespoons of the oil over medium-high. Season scallops with salt and pepper and add to skillet in a single layer. Cook, undisturbed, until golden underneath, about 2 minutes. Flip scallops and cook until golden on second side, 2 minutes longer. Transfer to a cutting board to cool.
• Add remaining 1 tablespoon oil, corn and scallions to the skillet; season with salt and pepper. Cook over medium, stirring occasionally, until lightly golden, about 5 minutes. Stir in garlic until fragrant, about 1 minute. Add lemon juice and stir to lift up any browned bits on bottom of pan.
• While the corn cooks, chop the cooled scallops into 1/2-inch pieces. Return pasta, 1/2 cup of the pasta water, corn mixture, scallops and butter to the large pot and heat over medium. Cook, stirring vigorously, until most of the liquid is absorbed and the sauce thickens, about 2 minutes. Remove from heat, stir in cheese and basil, and season with salt and pepper. (Add more pasta water if a thinner sauce is desired.)
• Divide pasta among bowls and garnish with more basil. Drizzle with olive oil, if desired.