Blackened Scallops with Carrot-Ginger Pureé, Corn Salsa, Frisee Salad, Citrus Vinaigrette, Red Tobiko and Grapefruit Segments
Recipe courtesy of Michael Yates, Executive Chef, Queen's Harbour Yacht & Country Club (Jacksonville, Fla.)
Ingredients
- u-8 scallops - 3 ea.
- blackening seasoning - to taste
- Ingredients for Corn Salsa:
- corn - 4 ea. ears, fresh cut
- jalapeño - 1 ea., small dice
- poblano - 1 ea., small dice
- red pepper - 1 ea., small dice
- green pepper - 1 ea., small dice
- red onion - 8 oz., small dice
- cilantro - 1 bunch, finely chopped
- lime juice/zest - 3 ea., fresh
- salt - 2 tsp.
- pepper - 1 tsp.
- cumin - .25 tsp., ground
- coriander - .25 tsp., ground
- Ingredients for Carrot-Ginger Purée:
- carrots - 2 lbs., peeled and chopped
- yellow onion - 4 oz., peeled and chopped
- ginger - 1/2 tsp., ground
- garlic - 1 tsp., fresh minced
- white wine - 1 cup
- heavy cream - 1 cup
- honey - 1 tsp.
- thyme - 1 sprig, fresh, destemmed and chopped
- butter - 4 oz.
- salt - 1 tsp.
- pepper - .25 tsp., ground
- Ingredients for Lemon Vinaigrette:
- lemon juice - 2 cups
- lemons - 2 ea., zested
- red wine vinegar - 1/2 cup
- honey - 2 tsp.
- sugar - 1 tsp.
- salt - 1 tsp.
- pepper - .25 tsp., ground
- garlic - 2 ea. cloves, minced
- thyme - 1 ea. sprig
- yellow onion - 2 oz., skinned and chopped
- oregano - .5 oz.
- smooth Dijon mustard - 2 oz.
- 75/25 blend oil - 1 cup
- Ingredients for Frisee Salad:
- frisee - 4 oz., cut and cleaned
- sunflower sprouts - 2 oz.
- grapefruit segments - 3 ea.
Instructions
Procedure for Scallops:
- Heat a pan with oil to correct smoke point.
- Season scallops with blackening seasoning and place in pan.
- Sear on both sides for roughly 2-3 minutes until a nice crust has formed.
- Put a few tabs of butter in the pan and bast the scallops before removing. This will bring the fond off the bottom of the pan and make the scallops shiny and add a richer depth of flavor.
Procedure for Corn Salsa:
(Yield: 1 quart)
- Mix all ingredients well in a mixing bowl.
- Label, date, and store in a cooler under 41°F.
Procedure for Carrot-Ginger Purée:
(Yield: 1 quart)
- Place all ingredients in a cooking pot and cook until the carrots and onions and tender.
- Pour in a blender and blend until smooth, without chunks, about 3 minutes.
- Label, date and store in a warmer 135°F or higher until ready to use
Procedure for Lemon Vinaigrette:
(Yield: 1 Quart)
- Place all ingredients in a blender, except the blended oil, and blend until smooth.
- Drizzle in blended oil until it has emulsified into a salad dressing looking sauce and desired thickness. Be careful not to blend too much or it will get hot and separate.
- Label, date, and store at 41°F or under.
To Plate:
- Place chopped frisee on center of plate with sunflower sprouts and a few grapefruit segments on the top. Drizzle a little house made lemon vinaigrette on the top.
- Spoon a little purée around the frisee, careful not to get the hot purée on the frisee to prevent wilting.
- Place the cooked scallops in a triangle shape on the plate on top of the puree.
- Between each scallop on top of the purée, place a quarter teaspoon of the premixed corn salsa.
- Garnish with a lemon wedge and red tobiko on the scallops. Be careful not to cover the entire scallop to show the sear.
