SEARED SCALLOPS (w. leroux)

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As seen in Nov 6, 2010 DINNER SHOW with Chef Will Leroux. Serves 4

Ingredients:

  • 8 - size U-10 dry sea scallops*

  • Sea Salt
  • Fresh ground pepper
  • Olive Oil

Method:

*Ask for dry packed sea scallops, size U-10
Heat a large sauté pan on medium heat.  Meanwhile, rinse scallops to remove sand, pat dry and season with salt and pepper.  When sauté pan is hot add olive oil and bring to temperature.  Place scallops in hot pan making sure not to over crowd.  Cook for three minutes on the first side, flip and finish about to medium rare on other side.  Served immediately. Sever with Sweet Corn Puree



Ingredients:

  • SWEET CORN PUREE

    2 Tablespoon unsalted butter

  • ½ large onion-small diced
  • 3 cloves garlic-minced
  • 8 ears corn- cut off cob
  • ½ cup water
  • ½ cup cream
  • 2 pinches dried chili flakes
  • Juice of ½ lemon
  • Sea salt
  • Fresh ground pepper

Method:

Place butter in a saucepan, begin heating on low to medium heat. When butter stops fizzing add onions and cook until transparent, add garlic and give a couple quick stirs. Add corn and stir until corn starts to simmer, add water and cook for about 10 minutes until corn is soft and water has reduced. Add cream and continue to cook until consistency of thickened cream sauce. Season to taste with salt, pepper, chili flakes and lemon.




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