- Yield: 4 servings
Sautéed Shrimp and Scallops With Corn Purée and Vegetable Brunoise
Recipe courtesy of Kirk DeLoach, Executive Chef, The Army and Navy Club (Washington, D.C.)
Ingredients
- fresh corn - 2 ears, shaved off the cob
- russet potato - 1 ea., medium
- yellow onion - 1 ea., small
- turmeric - 1/2 tsp.
- water - 2 cups
- polenta - 1/4 cup
- salt - to taste
- white pepper - to taste
- u-10 shrimp - 12 ea.
- u-10 scallops - 8 ea.
- brunoise vegetables (zucchini, yellow squash, red onion, green pepper and corn kernels) - 1 cup
- garlic - 1 clove, chopped fine
- small shallot - 1 ea., diced
- salt - to taste
- white pepper - to taste
Instructions
- Place the first five items in a medium saucepan and bring to a boil, then reduce to a simmer. Cook for approximately 15 to 20 minutes until the potatoes are very soft. Add polenta and continue cooking another 5 minutes until polenta is very soft.
- Place in blender on low speed at first, then increase speed until puréed and very smooth. Season with salt and pepper to taste.
- Remove from blender and set aside. Keep hot.
- Sauté the shrimp and scallops in a small amount of cooking oil for approximately one minute on each side until cooked through.
- Remove shrimp and scallops from pan and keep warm.
- Sauté the shallot and garlic with the brunoise vegetables in a little butter until cooked through. Keep in a warm place.
- Plate shrimp and scallops on polenta and top with brunoise vegetables.
