YIELDS:
PREP TIME:
COOK TIME:
TOTAL TIME:
ingredients
2 Oz. Linguica Sausage or 2 slices of bacon, finely diced
1 Tbsp. Olive oil
Salt & Pepper to taste
1 Tbsp. chopped chives
CORN PUREE
5 Ears of corn
1 Tbsp. olive oil
½ shallot, finely diced
2 Tbsp. red or orange bell pepper, finely diced
¼ Jalapeno pepper, seeded and finely diced
½ Cup skim milk, whole milk or heavy cream
¼ Cup chicken stock
½ Cup of cherry tomatoes, cut in half
1 Tbsp. butter (optional)
Salt & Pepper to taste
DIRECTIONS
NOTE: This is by far one of my favorite meals and really pretty simple to pull off. It is award winning with my guests….they always rave. It is also pretty flexible. Use chorizo, sausage, bacon or pancetta as your meat flavoring to cook the scallops and as a crispy garnish on top of the dish. Any color bell pepper works and if you don’t have jalapeno, you can use the spicy pepper of your choice. Want it hotter? Add more. Want it rich and decadent? Use cream. Watching the waistline? Use skim milk.
The best tips I can give you on this dish is to really be sure those scallops are dry. If I’m planning ahead, I’ll salt the scallops and put them in the fridge overnight. I dry them again with paper towels before cooking in a skillet. I find a non-stick pan works best for the scallops and DON’T play with them. Let them cook for the noted time before flipping them. It will be easier and they won’t stick if they are ready to flip.
Give this one a try, you won’t be disappointed.