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September 9, 2014
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Seared Scallops on Corn Puree

Over dinner parties, I’ve been asked numerous times on how to get that nice golden sear on my scallops. How do I know if my scallops are cooked? Should I torch  my scallops? You get the drift. Searing scallop is really one of the simplest  technique and I’m not kidding. Follow the steps below to achieve that perfect sear with moist, juicy centre. I like to serve these sea treasures on a bed of corn puree.
 

Seared Scallops

Ingredients:
4 large diver or sea scallops
salt and pepper
oil and butter for searing

Jumbo Hokkaido Scallops

Jumbo Hokkaido Scallops

Corn Puree

Ingredients:
1 cup corn kernels (I’m using pre-cooked corn kernels)
1/4 cup white wine
1/4 cup water
1/4 cup heavy cream
1/2 onion and 2 cloves garlic, chopped

Ingredients for corn puree

Ingredients for corn puree

Heat butter and oil in a pan and add in chopped onion and garlic. Stir fry until soft and add in the corn kernels. Stir for a minute and pour in the wine. Keep the heat on high and cook until the wine is almost evaporated. Add in water and cook for another 5 minutes. Set it aside to cool.

Sweating the onions

Sweating the onion and garlic

 

cooked corn kernels with onions and garlic

Season and taste

Once cooled, pour the corn into a food processor. Add in cream, 1 tbsp of oil and blend until smooth. Adjust the consistency to your liking. Season with salt and pepper and taste.

blending the corn in a food processor

My trusty food processor

Dry the scallops very thoroughly with paper towels. Yes, there is a lot of drying going on. Moisture is the enemy of browning.

drying the scallops gently

Dry them with TLC

Heat oil and butter in a pan. Season scallops with salt just before cooking to avoid drawing out moisture.

seasoning the scallop with sea salt

I’m using pink Himalayan salt

Place scallops in the pan leaving some space between them. Sear the scallops for 1 minute before flipping them over. To get that nice crispy golden sear on the scallops, avoid checking your scallops when you are cooking them half way. I know it’s hard to resist but please try!

searing the scallops with butter

Be patient…

Don’t try to cook the scallops all the way through. They should be rare in the center, so as soon as
they are browned on both sides, they are done.

seared scallop

Done!

 

seared scallop garnished with ikura (fish roe) and wasabi sprouts

Garnishing it with ikura (fish roe) and wasabi sprouts for a ‘fine dining’ touch

 

 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

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Rachelle
Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

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