Seared Scallops over Corn Relish
Ingredients
36 Corn Lime Spoons
36 Bay Scallops, Mussels Removed
1 T Unsalted Butter
2 Ears Fresh Corn, Kernels Removed
1 Red Bell Pepper, Small Dice
1 Bunch Cilantro, Chopped
Kosher Salt And Freshly Ground Pepper
1 Bunch Fresh Parsley, Stems Removed
½ Bunch Clintro, Stems Removed
2 Cloves Fresh Garlic
1oz Sherry Vinegar
Salt And Pepper To Taste
4oz Canola Oil
Instructions
- Heat 2 T Canola oil in a small saute pan over medium heat. Sear scallops on both sides until golden brown. Season with Sea Salt and finish with unsalted butter.
- In same pan over medium heat saute Corn and Bell Pepper with more butter for 5 minutes. Season with Salt, Pepper, and Cilantro.
- Place Parsley, Cilantro, Garlic, Vinegar, Salt, and Pepper in a blender. Turn on low and slowly add oil until all ingredients are well combined in a paste. Transfer to a small squeeze bottle.
- Fill Corn Lime Spoon bowl with Corn Relish and top with scallops.Garnish onto cutlery with a small squeeze of Chimichurri.