|
|
|
Pan-seared Sea Scallops over Creamed Sweet Corn with White Balsamic Syrup, Parmesan Crisp and Roasted Garlic Foam
Restaurant: Mr. Friendly's New Southern Cafe
|
|
|
|
 Aris' Pairing For This Dish: 2002 Mia's Playground - Chardonnay |
|
Ingredients
|
|
|
Scallops
8 jumbo sea scallops (dry packed) side muscle removed
salt and pepper
olive oil or butter for sautéing
Balsamic Reduction
1 cup balsamic vinegar
Creamed Corn
1-2 ears sweet corn, shucked
2 tablespoons onion diced
1 clove garlic, minced
1/2 cup white wine
1 teaspoon fresh thyme
1/2 cup cream
salt and pepper to taste
Parmesan Crisp
1 tablespoon parmesan per crisp
cooking spray
Garlic Foam
1/2 cup chilled heavy cream
1 tablespoon roasted garlic
salt and pepper to taste
|
 |
|
|
|
|
|
Preparation
|
|
|
Scallops
Season scallops with salt and pepper. Sear on both sides in a sauté pan with oil or butter, flipping when golden brown.
Balsamic Reduction
Pour balsamic vinegar in a sauce pan and reduce on medium high heat until syrup consistence.
Creamed Corn
Cut corn off the cob. Sauté onion and minced garlic with butter. Add corn. Sauté. Deglaze with white wine. Add thyme, salt and pepper. Add cream and allow to thicken. Remove from heat.
Garlic Foam
Using a hand mixer, mix garlic, heavy cream and salt and pepper into a creamy froth.
Parmesan Crisp
On baking tray place aluminum foil, spray with cooking spray. Take a tablespoon of parmesan spread it out on the aluminum foil. Bake in oven at 350 degrees until the cheese melts and turns slightly brown. Approximately 7-9 minutes. Remove from oven. |
|
|
|
|
|
|
|
|
 |
