Seared Digby Scallops w/ Sweet Corn
Source of Recipe
National Post by Bonnie Stern (Sept 06) The recipe was from Chef Anthony Rose from the Drake Hotel in Toronto.
Recipe Introduction
(with creamed-corn goodness and burst cherry-tomato vinagrette)
Sweet and delicious, this is one of Anthony's signature dishes.
List of Ingredients
6 ears corn
1/2 cup butter
4 cups cherry tomatoes
6 cloves garlic, peeled and thinly sliced
1/2 cup extra virgin olive oil
kosher salt
freshly ground black pepper
2 tbsp chopped fresh tarragon (one small bunch)
1 lb. large scallops
Recipe
Grate corn off cobs on the large holes of a box grater over a large bowl. Place corn and all the "milky" juices into a 2 qt shallow baking dish.Cover with lid (or aluminum foil) and bake in a preheated 350 degree F. oven for 1 - 1 1/2 hours, stirring every 20 minutes or until nearly all the liquid has evaporated and mixture is thick. Stir in butter. Season with salt and pepper. Keep warm.
Place cherry tomatoes on a baking sheet lined with parchment paper. Add garlic and toss with olive oil and salt and pepper. Roast 12-15 minutes in a preheated 350 degree oven until tomatoes burst and brown slightly. Do not stir. Keep warm. Add tarragon.
Rinse and pat dry scallops. Season with salt, pepper and a little olive oil. Sear on a hot grill or skillet about 1 to 2 minutes per side depending on size for medium rae or a minute or longer for medium.
To assembele, place some corn goodness in the centre of each plate. Top with a few scallops. Spoon cherry tomatoes and juices on top.
Makes 4 servings.
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