Seared Scallops With Basil Anchovy Sweet Corn Pudding Recipes

Steps:

• Slice the kernels off 4 ears of corn. Grate the remaining 2 ears on the large holes of a box grater.
• Bring 1/2 cup water, the vinegar, sugar and a big pinch of salt to a boil in a small saucepan over high heat. Remove from the heat; add the sliced red onion and set aside to pickle, at least 10 minutes.
• Meanwhile, heat 1 tablespoon vegetable oil in a medium saucepan over medium-high heat. Add the diced red onion and cook, stirring occasionally, until softened, about 4 minutes. Add the corn kernels and cook, stirring, 2 minutes. Reduce the heat to medium and add the evaporated milk and grated corn. Simmer until thick, 5 to 7 minutes; season with salt and pepper. Cover and keep warm over low heat.
• Heat the remaining 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Season the scallops with salt and pepper. Add to the skillet and cook, undisturbed, until browned on the bottom, about 3 minutes. Flip and cook until cooked through, about 1 more minute.
• Divide the corn among bowls and top with the scallops. Drain the pickled onion, reserving 2 teaspoons of the liquid. Toss the onion and liquid with the tomatoes, basil and parsley; season with salt. Add to each bowl.

Steps:

• Stir corn kernels, chicken broth, 2 tablespoons butter, cayenne pepper, and salt together in a saucepan; bring to a simmer, reduce heat to medium-low, and cook until corn is tender, about 5 minutes.
• Pour corn mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Pour pureed corn mixture through a fine-mesh strainer into a saucepan. Season with salt to taste.
• Toss scallops, Fresno pepper, canola oil, kosher salt, and smoked paprika in a bowl until scallops are completely coated. Separate pepper slices from scallops.
• Heat a large heavy skillet over high heat until very hot, about 5 minutes. Cook scallops in hot skillet until browned on one side, about 3 minutes. Turn and cook on the other side until cooked through, about 3 minutes more. Cook and stir sliced peppers on the side of the skillet while the scallops are cooking.
• Remove skillet from heat; transfer scallops to a plate, leaving peppers in hot skillet. Stir water and 1 tablespoon butter into peppers until butter melts. Drizzle lemon juice over peppers; stir to glaze peppers completely.
• Divide corn cream between four bowls. Place 3 scallops over corn puree and top with glazed peppers. Garnish with radish sprouts.

Steps:

• MAKE THE CORN PUDDING:
• Preheat the oven to 400°F.
• Butter four 1-cup ramekins.
• In a medium saucepan, combine the corn, milk and heavy cream and simmer over moderately high heat for 2 minutes.
• Puree half of the mixture in a blender.
• Return the puree to the saucepan.
• In another medium saucepan, melt the butter.
• Add the flour and cook over moderately high heat, stirring, for 1 minute.
• Gradually whisk in the corn mixture and bring to a boil, then simmer, whisking, for 1 minute; season with salt.
• Remove from the heat and whisk in the egg yolks.
• Let cool until warm, about 20 minutes.
• In a large, stainless steel bowl, using a handheld mixer, beat the egg whites with a pinch of salt until firm peaks form.
• Fold one-third of the beaten whites into the corn mixture, then fold in the remaining whites.
• Spoon the mixture into the ramekins.
• Set the ramekins in a small baking dish and carefully add enough water to the dish to reach one-third of the way up the sides of the ramekins.
• Bake for about 30 minutes, until the puddings are just slightly jiggly in the center.
• MEANWHILE, PREPARE THE SCALLOPS:
• In a large skillet, heat 3 tablespoons of the olive oil until smoking.
• Season the scallops with salt, & white pepper, add them to the skillet and cook over high heat until browned on the bottom, about 3 minutes.
• Turn and cook the scallops for 1 minute longer.
• Remove the skillet from the heat and transfer the scallops to a large plate.
• Add the anchovies to the skillet and cook over moderately high heat, stirring, until they dissolve, about 2 minutes.
• Add 1 tablespoon of the lemon juice and the water to the skillet and simmer until thickened, scraping up the browned bits on the bottom of the pan, about 1 minute.
• Remove from the heat.
• Stir in the basil or Italian seasoning and any accumulated juices from the scallops.
• Season with salt & white pepper.
• Return the scallops to the skillet and keep warm.
• In a bowl, toss the pea shoots with the remaining 1/2 tablespoon of olive oil and 1 teaspoon of lemon juice; season with salt.
• Arrange the scallops on 4 plates and pour the basil-anchovy sauce on top.
• Mound the pea shoot salad alongside and serve with the corn puddings.

Steps:

• In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
• Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). After turning scallops, add 1 tablespoon parsley and 1 teaspoon lemon juice. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve.
• Repeat until remaining scallops are cooked, tossing each batch with parsley and lemon juice.