Pan Seared Sweet Royale Scallops with White Corn Puree & Agro Dolce
< RecipesPan Seared Sweet Royale Scallops with White Corn Puree & Agro DolceServes six 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 2 Tbsp.butter 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. |
Visit CHE / Meet Chef / Learn About Wines
