Cornmeal-Crusted Scallops w Corn Relish
Source of Recipe
Recipe courtesy Emeril Lagasse, 2002
List of Ingredients
Corn Relish:
4 teaspoons olive oil
1 1/2 cups corn kernels
1 1/2 teaspoons minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 cup chopped red onions
1/2 cup chopped seeded tomatoes
1 tablespoon white wine vinegar
4 teaspoons minced fresh cilantro
1 firm-ripe avocado, peeled, seeded, and cut into small dice
24 sea scallops (about 1 pound), tough side mussels removed and patted dry
Salt
Freshly ground black pepper
2 large eggs
1 tablespoon water
6 teaspoons Essence, plus more for dusting, recipe follows
1 cup masa harina
1/2 cup all-purpose flour
Vegetable oil
Chopped fresh herbs, garnish
Recipe
Corn Relish: In a medium skillet, heat 1 teaspoon of the oil over medium-high heat. Add the corn and cook, stirring until starting to caramelize, about 4 minutes. Add the garlic, 1/4 teaspoon of the salt, 1/8 teaspoon of the pepper, the cumin, and coriander, and cook, stirring, until fragrant and the corn is caramelized, about 1 minute. Remove from the heat and let cool slightly.
In a bowl, combine the corn and the remaining ingredients. Adjust the seasoning, to taste, and let rest for 1 hour before serving.
Scallops: Lightly season both sides of the scallops with salt and pepper. In a medium bowl, beat the eggs with the water and 2 teaspoons of the Essence. In another bowl, combine the masa harina, flour and the remaining 4 teaspoons of Essence. One at a time, dip the scallops in the egg wash, letting the excess drip off, then dredge in the masa mixture to coat evenly.
In a medium saucepan, heat enough oil to come 2 inches up the side of the pan over medium-high heat to 365 degrees F. Add the scallops in batches and cook until golden brown, about 2 minutes. Transfer to paper towels to drain and lightly season with Essence. Divide the corn relish among 4 plates and arrange 6 scallops on top. Garnish with the chopped herbs and serve immediately.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
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