How to make it

  • Score the scallops, and place between layers of parchment paper to absorb excess surface moisture. This will help it caramelize better.
  • Using a knife, carefully remove the kernels from the corn. Add the milk and the kernels for the sauce into a blender, and puree until smooth. Push through a fine chinois to extract the liquid only, and discard the pureed solids. Heat over medium while whisking to avoid burning until the natural starches thicken the sauce, about 3-5 minutes. The sauce should be thick and have a pudding-like consistency. Whisk in 6 Tbsp. of butter and season to taste with kosher salt. Reserve and keep warm.
  • Meanwhile, heat the remaining butter over medium heat and saute the remaining corn until tender, but still al dente. Season to taste with salt and mix in the chives just before serving.
  • Heat 2-3 Tbsp. of canola oil in a large saute pan until smoking. Season the scallops with kosher salt, and add the scallops while pressing down on each one after you place it in the pan to ensure even browning. Don't add more than 8 to the pan (saute in two batches or use two pans). Sear on high for about one minute, then turn the heat down to medium high and cook until the edges of the scallops turn golden brown. Check to see if the remaining surface of the scallops are caramelizing. When ready, flip the scallops over and continue cooking for 1-2 minutes, or until medium doneness.
  • Spoon the corn sauce onto a bowl or plate. Add some of the sauteed corn, then the scallops, and place 2-3 pieces of black truffle on each scallop. Place 4 leaves of micro shiso around the scallops. Serve immediately.

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    " It was excellent "
    mjcmcook ate it and said...
    ~~~~~FANTASTIC~~~~~ "5"FORK!!!!!~
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