Pan Seared Sweet Royale Scallops with White Corn Puree & Agro Dolce
Recipe by Estate Chef Didier Ageorges to be paired with 2007 Chalk Hill Estate Bottled Chardonnay.
Ingredients (6 Servings)
12 Royal Sea Scallops
16 ears of white corn
1 lemon, juiced
4 oranges, juices
1 cup of Ruby port
3 Tbsp. pomegranate syrup
1 cup demi-glace (or reduced veal stock)
salt and pepper
20 Corn Shoots
1 bunch of Arugula or Mizuna (enough to garnish)
Lemon Vinaigrette (1 part lemon juice, 7 parts extra virgin olive oil, s&p)
Step 1: Prepare the Scallops
12 royale sea scallops (U10), clean and set aside.
Step 2: Corn Puree
Remove the corn kernels from the cobs. Juice the corn. Add the lemon juice. Cook over a low heat, stirring constantly until it thickens – about 10 minutes. Season to taste.
Step 3: Agro Dolce Sauce
Over a low heat, reduce the orange juice and port to a syrupy consistency. Add pomegranate syrup and demi-glace. Cook for 5 minutes. Season to taste.
Step 4: Preparation & Presentation
Pan sear the scallops over a high heat using clarified butter & fresh butter until golden brown on both sides – about 3 minutes on each side. Spoon corn puree onto the center of the plate and display the scallops nicely on top. Drizzle the agro dolce sauce around the corn puree.
Suggestion: Garnish with corn shoots or micro greens such as arugula or mizuna, dressed with a simple lemon vinaigrette, on top of the scallop.