Scallops
Scallops have a great natural saltiness to them, so it's important not to over-season them before cooking. I made this dish at the height of corn season, so there was plenty of tasty sweet corn at the farmers market. Salty and sweet is one of my top flavor combinations, so this dish really sings when these two are combined. You can make the corn any way you like, but I went with a puree for this one. You can find the sweet corn puree recipe here.
Ingredients
- 1lbs Day Boat Scallops or any scallop that wasn't previously frozen
- Clarified Butter 2-4 tbsp depending on size of the pan
- Kosher Salt
- Basil leaves for garnish
Cooking Instructions
- Remove the tough muscle on the scallops
- Put them on a paper towel and if possible, put them in the fridge uncovered to help dry them out.
- Heat 2tbsp clarified butter over medium high heat. Make sure the pan is large enough to fit all the scallops without crowding.
- Season the tops of the scallops lightly with kosher salt just before cooking. If you do this too early, it will draw the moisture out of the scallops and the won't sear properly.
- When the butter is hot, put the scallops in presentation side down.
- Sear until they're a light golden brown 3-5 minutes depending on how hot your pan is
- Flip and cook for 1-2 minutes
- Remove them from the pan and transfer them to a cooling rack
Plating
- Spoon the corn puree into the center of the plate
- Line the scallops around the edge
- Garnish the center with basil leaves
The Final Dish
Sean Falcon