Seared Scallops Recipe
Poblano & Aged Gouda Grits, Smoked Tomato Emulsion, Sweet Pickled Shallot Emulsion
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Ingredients
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Seared Scallops
Poblano & Aged Gouda Grits
Smoked Tomato Emulsion
Sweet Pickled Shallot Emulsion
Method
Seared Scallops
- 1
Prepare the Scallops
Pat the scallops dry with paper towels and season both sides with salt and black pepper.
- 2
Sear the Scallops
Heat olive oil in a large skillet over medium-high heat. Once hot, add the scallops and sear for about 2-3 minutes on each side until golden brown. Remove from heat and set aside.
Poblano & Aged Gouda Grits
- 3
Prepare the Poblano
Roast the poblano pepper over an open flame or under a broiler until charred. Place in a bowl and cover with plastic wrap for 10 minutes. Peel the skin, remove seeds, and chop finely.
- 4
- 5
Smoked Tomato Emulsion
- 6
Prepare the Tomatoes
Blanch the ripe tomatoes in boiling water for 1 minute, then transfer to ice water. Peel and chop the tomatoes.
- 7
Make the Emulsion
In a blender, combine the chopped tomatoes, smoked paprika, olive oil, and salt. Blend until smooth and set aside.
Sweet Pickled Shallot Emulsion
- 8
Pickle the Shallots
Slice the shallots thinly and place them in a jar. In a saucepan, heat white wine vinegar, sugar, and salt until dissolved. Pour over the shallots and let sit for at least 30 minutes.
- 9
Blend the Emulsion
After pickling, blend the shallots with the pickling liquid until smooth to create the emulsion.