Seared Scallops with Corn and Red Pepper Relish and Cilantro Oil
Scallops are delicate, sweet and buttery. I refer to them as sea candy, because of their inherent sweetness. This dish is bright, fresh and delicious. Definitely suitable as an appetizer served with a crisp glass of white wine.
Ingredients for Corn and Red Pepper Relish
16 ounce frozen corn thawed, 1/2 red pepper chopped, 1 small shallot diced, 1 clove of garlic, 2 TBS of olive oil and 1/2 tsp of kosher salt.
Ingredients for Cilantro Oil
1 Bunch of cilantro stems included, juice of 1 lemon, 1 cup of canola oil and 1/2 tsp of kosher salt.
6 Sea Scallops or 3 per person 2 TBS of butter and olive oil for searing.
First start with cilantro oil. In blender add cilantro, lemon juice, salt and oil and blend until smooth. With a fine mesh strainer strain the oil into a dressing bottle and set aside.
Next start relish by adding olive oil to a sauté pan on medium heat. Sauté thawed corn for 2 minutes to warm through and bring out its sweetness. Add red pepper and sauté for another 2 minutes. Follow with shallots and garlic until softened and lightly browned. Turn of heat and set aside.
When purchasing scallops ask fish monger if the side tendon is removed if not ask him/her to do it for you. Rinse scallops under cold water then throughly pat dry with a paper towel. They can sit at room temperature for 10 minutes before needing to refrigerate them . Add 2 TBS of olive oil and 2 TBS of butter on medium high heat. Sprinkle salt to taste on both sides of scallop while oil heats up. When oil starts to move in pan it’s ready. Add 3 scallops at a time flat side down and cook until brown about 2-3 minutes. Using tongs flip scallop if scallop sticks to pan don’t force just add more butter. Cook on other side for another 2 minutes. Prepare for plating.
Place relish on platter and create little wells to house cilantro oil and for scallop to sit in. Add chopped cilantro or micro greens to finish dish.