Virginia Scallops Recipe

Name: Iron Roses Virginia Scallops Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 12 pieces sea scallops; 2 tbs olive oil; 1 tsp salt; 1 tsp black pepper; 1 bunch rapini (broccoli rabe); 2 tbs garlic, minced; 1 cup vegetable broth; 1 tbs lemon juice; 1 tbs olive oil; 1 tsp salt; 1 tsp black pepper; 2 cups fresh corn, kernels removed; 1 cup heavy cream; 2 tbs butter; 1 tsp salt; 2 cups fresh basil leaves; 1 tbs garlic, minced; 1 cup olive oil; 1 tbs parmesan cheese, grated; 1 tsp salt

Inspired by Iron Rose

Time45m

Serves4

Braised Rapini / Corn Puree / Basil Pistou

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Ingredients

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Scallops

12 pieces sea scallops

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Braised Rapini

1 bunch rapini (broccoli rabe)

2 tbs Garlic, minced

1 cup Vegetable broth

1 tbs ReaLemon lemon juice

1 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Corn Puree

2 cups fresh corn, kernels removed

1 cup Heavy cream

2 tbs Butter

1 tsp Celtic sea salt

Basil Pistou

2 cups Fresh basil leaves

1 tbs Garlic, minced

1 cup olive oil

1 tbs Parmesan cheese, grated

1 tsp Celtic sea salt

Method

Preparation of Scallops

Searing the Scallops

Heat olive oil in a skillet over medium-high heat. Season scallops with salt and pepper. Sear scallops for about 2-3 minutes on each side until golden brown and cooked through. Remove from skillet and set aside.

Braised Rapini

Cooking the Rapini

In the same skillet, add olive oil and minced garlic. Sauté for a minute until fragrant. Add rapini, broth, lemon juice, salt, and pepper. Cover and braise for about 5-7 minutes until tender.

Corn Puree

Making the Corn Puree

In a saucepan, combine fresh corn, cream, butter, and salt. Cook over medium heat until corn is tender. Blend until smooth and creamy.

Basil Pistou

Preparing the Basil Pistou

In a food processor, combine basil leaves, garlic, olive oil, parmesan, and salt. Blend until smooth and well combined.

Assembly

Plating the Dish

On a plate, spread a layer of corn puree, top with braised rapini, and arrange scallops on top. Drizzle with basil pistou before serving.