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Seared scallops with sweetcorn puree, marinated sweet corn and fresh peas, black truffle shavings and truffle oil Recipe

Seared scallops with sweetcorn puree, marinated sweet corn and fresh peas, black truffle shavings and truffle oil Recipe
Method
  • 1For the scallops

    Clean the scallops by washing under cold water. remove the skirt and orange coral. Dry on kitchen paper.

    To cook the scallops:

    Heat a frying pan until very hot. Add the oil, season the scallops and cook for 1 minute on each side until golden brown. Finish with a knob of butter and a squeeze of lemon.





  • 2For the puree

    Peel and finely dice the shallots and puree the garlic.
    Cut all the kernels off the sweet corn and save some back to marinate.
    Sweat the shallots, garlic and sweetcorn in a sauce pan with the butter. Season well, add the double cream and cook until the sweetcorn are soft. Puree in a blender and then pass through a fine sieve.

  • 3For the peas and corn

    Pod the peas and cook in boiling water with the left over kernels of corn. Place directly into iced water to retain the color.
    Finley slice the mint, zest and juice the lemon. In a small pan, warm some butter, add the corn and peas and gently heat. Finish with fresh mint and lemon zest and a little bit of lemon juice to taste.

  • 4To plate

    Swipe a generous portion of puree across the plate. Place three scallops along it. Drizzle the marinated corn each side and intermittently garnish with fresh mint leaves and shavings of black truffle. Finish with a drizzle of truffle oil

Chef's tip

«For extra flavour, ask the fishmonger to keep the roes on. They have a delicate flavour that will add to the dish.»

Seared scallops with a sweet corn puree, fresh minty marinated corn and peas and woody fresh black truffles.

Rate this recipe :

(37 votes)

  • Preparation  10mins
  • Cooking time  15mins
  • Rest time  5mins

Ingredients for people


    For the fish
  • Scallop(s) : 18 whole
  • Sunflower oil : 30 ml
  • Maldon salt : 6 pinch(es)

  • For the sauce
  • Sweetcorn : 300 g
  • Unsalted butter : 100 g
  • Maldon salt : 6 pinch(es)
  • Banana shallot(s) : 1 whole
  • Garlic clove(s) : 2 bulb
  • Double cream : 150 ml

  • For the garnish(es)
  • Fresh mint : 0.5 bunch
  • White truffle oil : 10 ml
  • Peas in their pods : 200 g
  • Lemon(s) : 1 whole
  • Black truffle(s) : 10 g
  • Maldon salt : 6 pinch(es)
  • Unsalted butter : 30 g
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