Plancha “day Boat” Jumbo Sea Scallops Recipe

Prepare scallops

Pat scallops dry with paper towels. Season both sides lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Let rest at room temperature 10–15 minutes while other components are prepared.

Cook scallops

Heat a heavy plancha, cast-iron skillet or stainless steel pan over high heat until smoking hot. Add 2 tbs neutral oil and swirl to coat. Place scallops on the hot surface leaving space between them; sear 90 seconds without moving until a deep golden crust forms. Flip scallops and add 2 tbs unsalted butter; spoon melted butter over scallops for another 60–75 seconds until just opaque in the center (internal temp ~125–130°F for medium). Remove scallops to a warm plate and tent loosely with foil.

Sweat shallot & cook corn

In a medium sauté pan over medium heat, melt 1 tbs butter. Add the minced shallot and cook until softened and translucent, about 2–3 minutes. Add 2 cups corn kernels and cook, stirring, 3–4 minutes until slightly softened.

Simmer with liquids

Add 1 cup heavy cream, 1 cup milk, and 1 cup stock to the pan. Stir in 1 tsp sugar and 1 tsp smoked paprika. Bring to a gentle simmer and cook 8–10 minutes until flavors meld.

Finish & thicken

Taste and season with 3 tsp salt and 1 tsp black pepper (adjust to taste). Mix 1 tsp cornstarch with 1 tbs cold water to make a slurry; stir into the simmering corn mixture and cook 1–2 minutes until slightly thickened. For a smoother texture, press half of the mixture through a fine-mesh sieve or pulse briefly in a blender/immersion blender, then return to the pan and keep warm on low heat.

Roast poblanos

Preheat broiler or grill to high. Place 2 poblanos directly under the broiler or on the grill and char until blistered and blackened on all sides, about 8–10 minutes, turning as needed. Transfer to a bowl, cover with plastic wrap or a lid for 10 minutes to steam, then peel off skins, remove stems and seeds, and slice into 1/2-inch strips.

Cook bacon

While poblanos steam, cook 4 thick-cut bacon slices in a skillet over medium heat until crisp, 6–8 minutes. Drain on paper towels and chop into 1/2-inch pieces. Reserve 1 tbs bacon fat and discard excess.

Assemble salad

In a bowl combine the sliced roasted poblano, chopped bacon, 1/4 cup thinly sliced red onion, 1 cup halved cherry tomatoes, and 2 tbs chopped cilantro. Whisk together 2 tbs olive oil, 1 tbs fresh lime juice, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper; toss with the salad. Let sit 5 minutes so flavors marry. Keep at room temperature until plating.

Roast tomatoes

Preheat oven to 425°F (220°C). Halve 4 roma tomatoes and place cut-side up on a rimmed baking sheet with 2 smashed garlic cloves. Drizzle with 1 tbs olive oil, sprinkle 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp red pepper flakes. Roast 20–25 minutes until tomatoes are softened and slightly caramelized.

Blend coulis

Transfer roasted tomatoes and garlic to a blender or use an immersion blender. Add zest and juice of 1 orange, juice of 1/2 lemon, and blend until smooth. Taste and adjust seasoning with more salt or a squeeze of citrus as needed. Pass through a fine sieve for a silky coulis if desired. Keep warm or at room temperature.

Warm the creamed corn gently over low heat if needed. Spoon a generous base (about 1/2 cup) of creamed sweet corn onto each of 4 warm plates.

Arrange 2 seared jumbo scallops over the corn on each plate, spacing evenly.

Spoon 2–3 tablespoons of the grilled poblano-bacon salad alongside or slightly overlapping the scallops.

Drizzle about 2 tbs roasted tomato-citrus coulis around the corn and scallops to add brightness and color.

Finish with a light drizzle of 1 tsp extra-virgin olive oil over each plate, scatter microgreens or baby cilantro, and serve with lime wedges on the side for squeezing.

Serve immediately so scallops remain warm and slightly crisp on the exterior.