Recipe

Pan Seared Diver Scallops With A Ponzu Beurre Blanc Sweet Corn And Roasted Mushrooms Recipe

Add Step-by-Step Photos	Ironchef / All my dishes 1 year, 2 months ago This Asian fusion style dish has a nice balance of savory, sweet, and acidic flavors. Prep:60m Cook:5m Servings:8	Ironchef
	scallops ponzu mushrooms corn asian

Does this look good? Yeah! / Nope

Fans

luisascate

trigger

pamelanava

chefelaine

Ingredients

For the Scallops:

16-24 U-10 Fresh U-10 Diver Scallops, scored on one side

Kosher Salt

Cooking oil as needed

4-6 Tbsp. Unsalted Butter

For the Ponzu Beurre Blanc:

8 oz. Dry White Wine

2 Shallots, thinly sliced

4 oz. Heavy Cream

12 oz. Unsalted Butter

2 Tbsp. Ponzu Sauce

Kosher salt to taste

For the Corn and Mushrooms:

3-4 ears fresh Sweet Corn

2-3 Tbsp. Unsalted Butter

Sherry Vinegar to taste

1 1/2 cups quartered Shiitake Mushrooms

1 1/2 cups quartered Cremini Mushrooms

1 tsp. minced Fresh Thyme

1 tsp. minced Fresh Garlic

1-2 Tbsp. finely minced Chives or Scallions

Olive Oil

Kosher Salt

Fresh Cracked Pepper

Directions

For the Ponzu Beurre Blanc:

In a sauce pan, combine the shallots and white wine, and reduce until au sec. Add the heavy cream and ponzu, and reduce by 1/2 to 2/3, or until thick. Whisk in the butter over low heat until emulsified. Strain the sauce into a clean sauce pan through a fine chinois. Re-season with more ponzu and kosher salt if needed. Reserve and keep warm.

For the Corn and Mushrooms:

Pre-heat oven to 350 degrees F. In a mixing bowl, combine the mushrooms, thyme, and garlic. Add enough oil to lightly coat the mushrooms, season with kosher salt and pepper, and toss until well mixed. Lay a silpat or parchment paper on a sheet pan or roasting pan, evenly distribute mushrooms on the pan, and roast in oven until tender, about 20-30 minutes. Reserve and cool (this can be done 1-2 days ahead). Peel corn and remove all the hairs. Using a sharp knife, slice off the kernels and pick out any remaining hairs. Just before serving, heat the butter in a saute pan over medium. When the froth subsides, add the corn and saute for about 1-2 minutes. Add the mushrooms and cook until heated through. Don't cook the mixture too long; the corn should still be fairly crunchy and it will keep its sweetness. Season to taste with kosher salt and Sherry vinegar (Start with about 1 tsp. and add more if needed. You want to taste some acid like a vinaigrette). Add the chives or scallions just before plating.

For the Scallops:

In a saute pan, heat the oil on high until smoking. Lightly season the scallops with kosher salt, then add them to the pan scored side down while pressing down on each scallop. Cook for about 30-45 seconds on high (don't overcrowd the pan), then turn heat down to medium and cook until the scored side is caramelized, about 2-3 minutes. Flip the scallops over, add some butter to the pan, and baste the scallops with a large spoon for about 1 minute or until the scallops reach medium rare doneness. Remove from pan and serve.

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Comments

chefelaine 1 year, 2 months ago said:
Terrific recipe, Chef! HIGH FIVE from here, and thank you for sharing it :+D
Lovely presentation, and I flagged the pic as beautiful :+D

lasaf 1 year, 1 month ago said:
Now I have to find diver scallops in Minnesota. I think even I could make this. Thanks for the great recipe.

trigger 1 year ago said:
This recipe is over the top both in instructions and presentation.
Flagged as beautiful.
I am inspired yet I know I can make this and I will be just at proud to present my interpretation of this wonderful recipe to my guest.
Five stars!

Michael

pamelanava 1 year ago said:
This looks amazing!! Thank you for sharing! Pamela

luisascatering 4 months ago said:
What are the green and orange oils running thru the Beurre Blanc? I'd like to make this next time I buy wild scallops...

ironchef 3 months, 2 weeks ago said:
The green oil is a basil-herb oil (blanched basil, cilantro, and spinach, pureed in a Vita-Prep with grapeseed oil) and the red oil is a chili oil (paprika, cayenne, red Thai chili paste, slowly simmered then steeped in grapeseed oil).

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