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Pan Seared Sweet Royale Scallops with White Corn Puree & Agro Dolce

Recipe Date:
June 6, 2013
Serving Size:
Cook Time:
Imperial (US)
  • 12 Royal Sea Scallops
  • 16 ears of white corn
  • 1 lemon, juiced
  • 4 oranges, juiced
  • 1 cup ruby port
  • 3 tbsps pomegranate syrup
  • 1 cup demi-glace (or reduced veal stock)
  • salt and pepper (to taste)
  • 2 tbsps butter
  • 20 corn shoots
  • 1 bunch of Arugula or Mizuna (enough to garnish)
  • Lemon Viniagrette (1 part lemon juice, 7 parts extra virgin olive oil)

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.