Pan Seared Scallops with Corn Textures Recipe [Magazine Feature]

Pan Seared Scallops with Corn Textures Recipe [Magazine Feature]

This Pan Seared Scallops with Corn Textures Recipe originally appeared in the December 2015 Issue: Sustainable Seafood

Brought to you by:  
Foodie  Foodie Your Guide to Good Taste  on 10 Dec '15

Serves: 2

Prep time: 45 mins

Cooking time: 4 mins


Ingredients

  • 6 scallops
  • Kernels of 3 ears of corn
  • 1 tbsp butter
  • 1 teaspoon miso
  • ½ piece fennel
  • ½ piece orange
  • a handful walnuts
  • 2 tbsp vegetable oil
  • 6 pieces baby corn


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Method

  1. Carefully de-shell the scallops.
  2. Fry the corn kernels with butter and only a little water on low heat until very soft. Purée half of the corn in a blender. Add the miso paste and season to taste. Blend until smooth.
  3. Slice the fennel very finely, separate the orange segments and cut each in half. Mix it in a bowl with the fennel.
  4. Roast the walnuts in the oven for 6 minutes.
  5. Fry the baby corn until golden brown.
  6. In a frying pan, and with a help of vegetable oil, cook the scallops 2 minutes per side and let rest.
  7. Place all the ingredients together to form the plate.

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