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Pan Seared Sea Scallops with Avocado-Corn Relish
I love fresh U-10 (Large) Sea Scallops. Be sure to ask your purveyor for "Dry" scallops, which means no preservatives have been injected. Scallops not guaranteed as "Dry" have been treated with a solution called STP (sodium tripolyphosphate), which helps the scallops maintain their moisture (they’re made up of about 75% water when fresh). The STP solution gives scallops a longer shelf life; they don’t dry out or lose their plump appearance. As a result, you’ll not only pay for the added water weight (and often get scallops that are less than fresh), but you’ll also have trouble browning these scallops—no matter how hot your pan or oven—because of all that excess moisture. The STP solution can also give scallops a rubbery texture and cloud the mollusk’s sweet, delicate flavor.
Recipe courtesy of Beechwood Inn
| Yield : Serves 4-6 |
Ingredients
- Pan Sea Scallops with Avocado-Corn Relish, Crisp Tortillas and Smoked Yellow Pepper Paint:
- 4 flour tortillas cut into quarters
- 1/4 cup olive oil
- 16 large “dry” sea scallops
- 6 Tablespoons Avocado Corn relish
- ¼ cup finely chopped red and yellow pepper as garnish
- Relish
- 2 Haas Avocados, peeled, seeded and finely chopped
- ½ cup roasted corn kernels (preferably fresh silver queen)
- 3 Tbls. finely diced red onion
- ¼ cup coarsely chopped cilantro
- ¼ cup fresh lime juice
- 1 tsp fresh lime zest
- 2 Tbls. sour cream
- ¼ cup finely diced tomato
- dash or up to 1 teaspoon Tabasco
- Combine avocados, corn, onion, cilantro, tomato, zest, lime juice, Tabasco, and sour cream in a bowl and mix. Season with salt and pepper. Makes 2 ½ cups.
- Yellow Pepper Sauce
- 2 Yellow bell peppers, cold smoked for 1 hour
- 1 Tbls. canned Jalapeños
- ½ Shallot Chopped
- 3 Tbls fresh lime juice
- 1 tsp sugar
- ½ cup olive oil
- Salt and pepper
Preparation
Broil or grill the smoked peppers until lightly charred and steam in a bag or container. When cool, remove skins and seeds. In a blender, combine peppers, jalapeños, shallot, lime juice and blend. While blender is running, slowly add olive oil until emulsified. Add sugar and salt and pepper to taste. May be refrigerated up to 3 days. Bring to room temp before using. I put the finished sauce in a squeeze bottle.
In a large saucepan or deep fryer over medium high heat, heat the oil to 375 degrees, or until a piece of tortilla sizzles when immersed. Cut Tortillas most of the way through to make 4 triangles. Fry the tortillas until crisp and drain on paper towels. Separate the triangles when cool enough to handle. Set aside.
Bring scallops to room temperature. Peel off the tough "foot" and discard (shown above). Dry the scallops on paper towels. Lightly dust with garlic powder, sea salt and pepper. Bring 1/4 cup olive oil in a pan to 375. Sear the scallops until golden (about 4 minutes). Resist the temptation to move them around. Let them stay in place to get that brown sear. Turn over and sear on other side. Don’t over cook. They should be glassy in the middle.
To serve, drizzle yellow pepper sauce on plate, arrange 3 tortilla quarters on each plate. Top each layer with avocado-corn relish and one scallop. Sprinkle with more chopped cilantro and red and
In a large saucepan or deep fryer over medium high heat, heat the oil to 375 degrees, or until a piece of tortilla sizzles when immersed. Cut Tortillas most of the way through to make 4 triangles. Fry the tortillas until crisp and drain on paper towels. Separate the triangles when cool enough to handle. Set aside.
Bring scallops to room temperature. Peel off the tough "foot" and discard (shown above). Dry the scallops on paper towels. Lightly dust with garlic powder, sea salt and pepper. Bring 1/4 cup olive oil in a pan to 375. Sear the scallops until golden (about 4 minutes). Resist the temptation to move them around. Let them stay in place to get that brown sear. Turn over and sear on other side. Don’t over cook. They should be glassy in the middle.
To serve, drizzle yellow pepper sauce on plate, arrange 3 tortilla quarters on each plate. Top each layer with avocado-corn relish and one scallop. Sprinkle with more chopped cilantro and red and
