Diver Scallops Recipe

Inspired by Brinkley's Chop House

Time40m

Serves4

applewood bacon, miso corn, shiitake mushrooms, grilled broccolini, corn puree, togarashi

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Ingredients

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Main Ingredients

12 units Diver scallops

4 slices Applewood bacon

1 cup, sliced Shiitake mushrooms

2 cups Grilled broccolini

1 cup Corn kernels

2 tablespoons Miso paste

1 cup Heavy cream

1 teaspoon togarashi seasoning

2 tablespoons olive oil

to taste Celtic sea salt

to taste black pepper

Method

Cooking Instructions

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.

Cook the Bacon

In a skillet, cook the applewood bacon until crispy. Remove from the skillet and drain on paper towels. Once cooled, crumble into small pieces.

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.

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.

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.