ironchef
Executive Chef
I was really happy with this dish. All of the flavors really, really worked well together. We had kind of a busy Friday night and I ended up selling I think 11 or 12 of these. At one point during the rush I had I think 7 or 8 on order sandwiched between 8 or 9 entree tickets. That was fun.
With fresh scallops, lately I've been starting to just get a really good caramelization on one side only, and then just lightly cooking the second side for medium-rare. I like the results better. The mushrooms were pan roasted with olive oil, butter, shallots, and garlic, then added to lightly sauteed sweet corn, then finished with a little sherry vinegar and finely chopped scallions. The sauces are a ponzu beurre blanc (my "go to" sauce), shiso oil, and thai red curry oil.
Caramelized Atlantic Diver Scallops
Warm Roasted Mushroom and Corn Salad, Shiso Essence, Red Curry Oil, Ponzu Beurre Blanc
With fresh scallops, lately I've been starting to just get a really good caramelization on one side only, and then just lightly cooking the second side for medium-rare. I like the results better. The mushrooms were pan roasted with olive oil, butter, shallots, and garlic, then added to lightly sauteed sweet corn, then finished with a little sherry vinegar and finely chopped scallions. The sauces are a ponzu beurre blanc (my "go to" sauce), shiso oil, and thai red curry oil.
Caramelized Atlantic Diver Scallops
Warm Roasted Mushroom and Corn Salad, Shiso Essence, Red Curry Oil, Ponzu Beurre Blanc