Seared sea scallops with corn nage sounds deceptively complex but once you go through the recipe, it can’t get simpler than this! This is a classic case of gourmet made easy, and once in a while who doesn’t want to give into the temptation of making a fancy dish at home. Serve with warm bread or rice.
Ingredients:
4 large scallops
1 tsp olive oil
1 tbls lemon zest
Pinch of white pepper
Pinch of sea salt
Method:
1. Marinate four large scallops in a bowl with olive oil, zest, salt and pepper. Let it sit for two hours.
2. Heat pan on high flame, sear scallops on each side until golden brown.
Corn Nage
Ingredients:
5 ears of corn / cut off the cob
1 cup of corn stock or chicken stock (heated)
2 tbls cream
Method:
1. Bring the stock to boil and add cream.
2. Add corn to the stock and put them in a blender to puree.
Plating:
1. Place warm corn nage on plate.
2. Place scallop on the corn nage.
3. Garnish with fresh peas and micro greens.
Recipe and Picture Courtesy: Avari Hotel, Dubai
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