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.
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Neteisha George
[email protected]The scallops were a bit bland, but the succotash was very good.
Charlotte “Shyza” Ndlazi
[email protected]Loved this recipe! The scallops were cooked perfectly and the succotash was delicious. I would definitely recommend this recipe.
Muhammednaseer Naseer
[email protected]This dish was easy to make and turned out great! The scallops were tender and juicy, and the succotash was flavorful and colorful. I will definitely be making this again.
Taimoor
[email protected]The scallops were a bit overcooked, but the succotash was delicious. I would try this recipe again, but I would be more careful not to overcook the scallops.
vietnam server
[email protected]This dish was amazing! The scallops were cooked to perfection and the succotash was flavorful and colorful. I would definitely make this again.
Soriful Islam
[email protected]The scallops were a bit bland, but the succotash was very good.
jane maingi
[email protected]Loved this recipe! The scallops were cooked perfectly and the succotash was delicious. I would definitely recommend this recipe.
SAIB BUTT
[email protected]This dish was easy to make and turned out great! The scallops were tender and juicy, and the succotash was flavorful and colorful. I will definitely be making this again.
Ssg Reverand Eagle
[email protected]The scallops were a bit overcooked for my taste, but the succotash was delicious. I would try this recipe again, but I would be more careful not to overcook the scallops.
Ahmed Nahid
[email protected]This dish was an absolute delight! The scallops were cooked to perfection, and the succotash was flavorful and perfectly balanced. The red pepper nage added a vibrant touch of color and flavor. I would highly recommend this recipe to anyone looking f