Pan Seared Diver Scallops With A Ponzu Beurre Blanc Sweet Corn And Roasted Mushrooms
From ironchef 15 years ago
- 5 minutes to make
- Serves 8
This Asian fusion style dish has a nice balance of savory, sweet, and acidic flavors.
Ingredients
- For the Scallops: shopping list
- 16-24 U-10 Fresh U-10 Diver scallops, scored on one side shopping list
- kosher salt shopping list
- cooking oil as needed shopping list
- 4-6 Tbsp. unsalted butter shopping list
- For the Ponzu Beurre Blanc: shopping list
- 8 oz. dry white wine shopping list
- 2 shallots, thinly sliced shopping list
- 4 oz. heavy cream shopping list
- 12 oz. unsalted butter shopping list
- 2 Tbsp. Ponzu Sauce shopping list
- kosher salt to taste shopping list
- For the corn and Mushrooms: shopping list
- 3-4 ears fresh sweet corn shopping list
- 2-3 Tbsp. unsalted butter shopping list
- Sherry vinegar to taste shopping list
- 1 1/2 cups quartered shiitake mushrooms shopping list
- 1 1/2 cups quartered cremini mushrooms shopping list
- 1 tsp. minced Fresh thyme shopping list
- 1 tsp. minced fresh garlic shopping list
- 1-2 Tbsp. finely minced chives or scallions shopping list
- olive oil shopping list
- kosher salt shopping list
- fresh cracked pepper shopping list
How to make it
- 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.
The Rating
Reviewed by 4 people-
Terrific recipe, Chef! HIGH FIVE from here, and thank you for sharing it :+D
Lovely presentation, and I flagged the pic as beautiful :+D
chefelaine
in Muskoka loved it
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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 star...more
trigger
in loved it
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This looks amazing!! Thank you for sharing! Pamela
pamelanava
in Prosper loved it
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