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

Recipe

• 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

Seared Scallops

• 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.