Chef Ted's Recipe: Seared Diver Scallop and Osceola Corn Broth
Seared Diver Scallop and Osceola Corn Broth
Large Sea Scallops - 12 ea
Oil - 2 oz
1 oz. Toasted and ground, coriander seeds, white peppercorn, mustard seed, fennel seed. Equal parts each
Butter - 2 tbs
Place a sauté pan on the stove on high heat, add oil. Season with salt and spice blend your scallops and place in pan with the best side down(presentation side) once the color is a golden brown turn over to the other side and repeat.
Place the scallops on a baking sheet and top with butter, finish in the oven.
Pea and Corn Succotash
Corn 6 ears
Fava Beans 1 cup
English Peas 1 cup
Piquillo Peppers 1 cup
Butter 2 tbs
Soak ears of corn in water for 30 minutes then grill corn for about 5 minutes, remove husk and grill for another 3 minutes so you get some charring on some of the kernels.
Clean all kernels off the corn and save cobs for the corn broth
Clean fava beans, first take them out of the husk then they need to be blanched and peeled again. Break the husks open and place all the beans in a bowl. Get a pot of boiling water ready and also a bowl of ice water right next to it. Drop in the beans for about 45 seconds then pull them out of the pot and place in the ice bath. This process is for removing the skin of the fava which is edible but very tough. Use a knife to make a small cut in the fava then pop them out in to a bowl.
Piquillo peppers are a small red pepper grown in the northern region of spain and the name is derived from the spainish for “Little Beak”
These can be bought or you can substitute roasted red peppers.
Clean out all the seeds and julienne into match size strips
Bring a sauté pan up to medium to high heat, add butter to pan. Start with corn, and beans, then finish with the peppers. Add butter, salt and pepper at the end.
Sweet Corn Broth
Corn Cobs 6 ears
Butter 1 pound
Heavy Cream 2 cups
Cover the Cobs with water and bring to a boil, bring the heat down to a simmer and let cook for about 40 minutes. Strain the liquid and discard the cobs. Bring the liquid up to a slow boil and reduce the stock by ½ once its reduced, take off the stove and add the Heavy cream then fold in the butter. Vigorously whip in the butter. Place off to the side for plating.
This will be best plated in a pasta bowl or a wide rim plate.
Place the Succotash in the middle of the plate in a mound for the scallops to nest on. Place 3 scallops on top of each mound. Drizzle the sauce over the scallops until it covers the bottom of the plate. Garnish the dish with some fresh herbs or greens, anything fresh and in season.
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