Diver Scallops Recipe
applewood bacon, miso corn, shiitake mushrooms, grilled broccolini, corn puree, togarashi
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Corn Puree
In a saucepan, combine corn kernels, miso paste, and heavy cream. Cook over medium heat until the corn is soft, approximately 10 minutes. Blend the mixture until smooth and season with salt and pepper to taste. Set aside.
- 2
- 3
Sauté the Mushrooms
In the same skillet, add 1 tablespoon of olive oil and sauté the shiitake mushrooms over medium heat until golden brown, about 5-7 minutes. Season with salt and pepper, then set aside.
- 4
Sear the Scallops
Pat the diver scallops dry and season with salt and pepper. In the skillet, add the remaining tablespoon of olive oil and heat over high heat. Sear the scallops for about 2-3 minutes on each side until golden brown and cooked through. Remove from heat.
- 5
Plate the Dish
On each plate, create a base with the corn puree, arrange the grilled broccolini, add the sautéed shiitake mushrooms, and top with the seared scallops. Sprinkle crumbled bacon and togarashi seasoning over the top.