Scallops Recipe
Seared Sea Scallops, Corn Mousse, King Oyster Mushrooms, Rice Crisps, Curly Negi, Red Sorrel
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Ingredients
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Ingredients for Seared Sea Scallops with Corn Mousse, King Oyster Mushrooms, Rice Crisps, Curly Negi, and Red Sorrel
Method
Cooking Instructions
- 1
Prepare the Corn Mousse
In a blender, combine corn kernels, heavy cream, salt, and pepper. Blend until smooth. Strain through a fine mesh sieve to remove solids. Set aside.
- 2
Prepare the King Oyster Mushrooms
Slice the king oyster mushrooms into 1/4 inch thick slices. Heat 1 tablespoon of olive oil in a pan over medium heat. Sauté the mushrooms until golden brown and tender, about 5-7 minutes. Season with salt and pepper. Remove from heat.
- 3
Make Rice Crisps
Soak rice paper sheets in water until soft, about 10 seconds. Lay them flat and deep-fry in hot oil until crispy, about 30 seconds. Drain on paper towels and season with a pinch of salt.
- 4
Sear the Scallops
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over high heat. Season the scallops with salt and pepper. When the oil is hot, sear the scallops for about 2-3 minutes on each side until golden brown and cooked through. Remove from heat.
- 5