PAN SEARED SCALLOPS OVER CORN PUREE WITH SPRING VEGETABLE MEDLEY

FC53A326-000F-4921-AE42-FCFCF43BBB9F_1_201_a

Seafood|Gluten-free

7F795BDD-D62B-40D7-BC4C-DC840635DFEF_1_201_a

Ingredients

The Corn Puree:

4 tablespoons butter

½ cup onion, chopped

4 ears of corn, kernels cut off (about 3 cups)

1 teaspoon salt

½ teaspoon black pepper

½ cup heavy cream

½ cup chicken stock

The Veggies:

2 tablespoons butter

1 tablespoon olive oil

8 ounces yellow summer squash, cut into ½” thick rounds

8 ounces baby zucchini squash, cut into ½” thick rounds

1 cup pea pods, stringed

1 cup cherry tomatoes, cut in half

¼ teaspoon salt

¼ teaspoon black pepper

The Scallops:

1 pound sea scallops

½ teaspoon salt

¼ teaspoon black pepper

4 ounces pancetta, diced

2 tablespoons lemon juice

2 tablespoons chives, chopped

¼ cup cilantro leaves

¼ cup edible flowers (optional)

Instructions

To make the puree, melt the butter in a large deep skillet over medium high heat. Add the onions and cook, stirring occasionally, until soft and fragrant, about 2 minutes. Add the corn (reserve ½ cup for plating/garnish), salt, pepper, cream, and stock to the pan. Bring the liquid to a low boil and cook for 3-4 minutes, stirring frequently.

Place the mixture in a blender or food processor. Blend for 1-2 minutes until a smooth puree forms. Push the puree through a fine mesh sieve, in batches, with a rubber spatula into a large saucepan. Cover and keep the puree warm over low heat until you are ready to serve.

Heat the butter and olive oil in a large skillet over medium high heat. Add the zucchini and summer squash rounds to the pan in a single layer. Cook for 3-4 minutes until the squash begins to brown. Flip and cook for 2-3 minutes on the other side. Add the pea pods and tomatoes and season everything with the salt and pepper. Cook tossing everything together until the pea pods are bright green and slightly tender, but still crisp, about 2 minutes. Remove to a plate and tent with foil to keep warm. Reserve the pan drippings to cook the scallops.

If there is small muscle on the side of the scallops, remove it and discard. Pat the scallops dry with paper towels. Season them on all sides with the salt and pepper.

Add the pancetta to the pan drippings from the veggies and cook over medium high heat until it is crispy and the fat has rendered. Remove it from the pan.

Heat the drippings in the pan to almost smoking. Add the scallops in a single layer and sear on the first side for 2 minutes until golden brown and then 1 minute on the second side until the scallops are just cooked through. Squeeze the lemon juice into the pan and toss to coat.

To plate, spread about ½ cup of the corn puree on the plate. Top with several scallops, pancetta, and veggies. Garnish with chives, cilantro, reserved corn, and edible flowers.