Corn Crusted Scallops Recipe
Crispy fried Sea Scallops served with tomato jam and truffle crema
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Ingredients
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Seafood
Coating and Frying
Tomato Jam
Truffle Crema
Garnish
Method
Tomato Jam
- 1
- 2
Cook jam
Add chopped tomatoes, sugar, lemon juice, and salt. Bring to a simmer and cook 20-25 minutes, stirring occasionally, until the mixture thickens to a jam-like consistency. Remove from heat and set aside.
Truffle Crema
- 3
Make crema
In a small bowl, whisk together Crème fraîche and truffle oil. Add a pinch of salt to taste. Cover and refrigerate until serving.
Scallops Prep
- 4
Dry scallops
Pat the sea scallops dry with paper towels to remove surface moisture for maximum crust formation.
Coating and Frying
- 5
Egg wash
In a shallow bowl, whisk eggs with the buttermilk and a pinch of salt to create a smooth egg wash.
- 6
Coating mix
In another shallow dish, combine cornmeal, flour, paprika, black pepper, and a pinch of salt.
- 7
Dredge scallops
Dip each scallop into the egg wash, letting excess drip off, then press into the coating mixture to thoroughly coat.
Frying
- 8
Heat oil
Pour vegetable oil into a heavy skillet or Dutch oven and heat to 350°F (175°C).
- 9
- 10