Seared Diver Scallops with Spicy Creamed Corn and Sugar Snap Peas

Source:

Jamie Lauren, Prana.

Serves 1

INGREDIENTS

For the scallops

3 each scallops, size U10
1 ear yellow or white corn, shucked and cut off the cob
1 jalapeno, seeded and julienned
1 clove garlic, minced
6-8 baby tomatoes, halved
1 teaspoon nigella seeds
5 sugar snap peas, sliced
2 tablespoons butter
3 tablespoons heavy cream
¼ cup vegetable or fish stock
Onion sprouts
1 tablespoon olive oil
Canola oil, for cooking the scallops
Salt to taste

For the mint sauce
½ bunch cilantro
½ bunch mint
2 lemons, juiced
3 cloves garlic
1 jalapeno, cut in half
1-2 cups canola oil
Salt to taste

PREPARATION

For the scallops

  1. Heat a non-stick sauté pan until it begins to smoke. Hold the pan on heat until the corn mixture is ready.

  2. In another sauté pan, sauté the nigella seeds in the olive oil until they begin to become aromatic, add the garlic and season with salt. When the garlic starts to cook, add the corn and jalapenos, season again with salt. Cook roughly 3-4 minutes to allow the corn to soften and get a bit of color.

  3. Add the tomatoes and sugar snap peas and cook for another 3 minutes or so.

  4. Deglaze the pan with the stock and let reduce. Add the heavy cream and let that reduce as well, the corn should take on the consistency of creamed corn at this point. Check seasoning and turn the heat to very low. Swirl in one tablespoon of the butter and hold aside while you cook the scallops.

  5. In the heating non-stick sauté pan add the canola oil and bring to a smoke. Season the scallops with salt and add them one at a time to the sauté pan. Tilt the pan away from you as you add the scallops to avoid being splashed with hot oil. Cook the scallops over a high heat for about 2-3minutes. Flip the scallops and shut off the heat (they will continue to cook from the residual heat of the pan), add the other tablespoon of butter and baste the scallops with the melted butter.

  6. To plate, place a mound of the corn ragout in the center of a plate, top with the scallops and garnish with the onion sprouts and a drizzle of the mint sauce.


For the mint sauce

  1. Combine in a blender all ingredients except the oil.

  2. Add a couple of ice cubes and 3-4 tablespoons of water. Puree until the herbs become smooth.

  3. Add the oil slowly in a thin line until it is emulsified. The sauce should be completely homogenous.

  4. Adjust seasoning.

 

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »