Ingredients
Scallops
- 3 each U-10 Scallops
- 1 oz chorizo
- 2 each shishito peppers
- 3 oz sweet corn broth
- 1 each squash blossom leaves
- 1 each cherry tomato, rough chopped
- 2 each opal basil leaves, picked
- 2 each basil leaves, picked
- 1 tsp olive oil
- To taste salt and pepper
Roasted Sweet Corn Broth
- 2 tbps butter
- 1 each carrots
- 1 stalks celery
- 1 each onion
- 2 cloves garlic
- 1 each fennel
- 2 sprigs thyme
- 8 each yellow sweet corn
- 4 qts. chicken stock or clam juice
- Tt Salt/Pepper
Instructions
Scallops
- Season scallops with salt and pepper. In a cast iron skillet sear scallops in oil on each side until golden brown. Finish in 350 degree oven for 3-4 minutes. In the same pan sauté chorizo until it begins to sweat. Add shishito peppers and sauté for 1 minute. Set aside.
- In a small mixing bowl toss chopped heirloom tomato, squash blossom leaves, basil and opal basil. Season with olive oil and salt and pepper.
- Place scallops in bowl. Pour corn broth around. Add chorizo and shishito peppers. Garnish with heirloom tomato and squash blossom salad.
Roasted Sweet Corn Broth
- Roast corn in husk. Remove husk, remove corn from husk and set a side.
- In a large sauce pot, sweat onion, celery, carrots, garlic, fennel, and thyme in butter. Season with salt and pepper. Cook for 10 minutes on low to medium heat. Add corn cook 2 more minutes. Add stock and allow to simmer for 30 minutes. Blend and adjust seasoning if needed.
recipe created by
Beau MacMillan
