A few weeks ago, Jared had the opportunity to work alongside Aaron Crumbaugh of HomeCookedCatering.com for a privately catered dinner. One of the dishes that caught his attention was the amuse bouche with corn puree and lobster.
Since Jared's sister and husband were here visiting the little one, he took the opportunity to cook them a special meal. He created a similar dish to Aaron's as part of his 4 course tasting menu. There isn't much to say except this was really well done and delicious so enjoy the recipe!
Scallops with Charred Corn Puree
Ingredients (serves 4)
4 20-30 sized dry scallops 2 ears of corn Butter Cream Micro greens Brunoise of yellow and red bell peppers
- Wash and husk the corn
- Brush with butter and grill on high until slightly charred on all sides
- Cut the kernels off the cob and place it in a blender
- Add enough water or cream to get the blender going and puree until smooth
- Pour the puree into a sieve to remove the skins off the kernels. If the puree is still chunky, blend and strain again.
- Season with salt and pepper to taste
- Wash, rinse and dry your scallops. Season with salt and pepper
- In a hot hot cast iron pan, sear the scallops with enough oil
- Do not touch the scallops until a nice crust has formed
- Flip the scallops and add a large dollop of butter
- Tilt the pan and spoon the butter over the top of the scallops for about 1 min
- Remove the scallops and drain on a sheet of paper towel
To assemble, pour the puree into a bowl and a scallop in the center. Sprinkle brunoise of red and yellow pepper around the bowl and top the scallop with micro greens. Serve with a small wedge of lemon for added acidity. To add more substance to this dish, you can add a disk of polenta cake.