Les St Jacques Rôties Recipe
Pan seared diver's scallops, seasonal vegetables, sweet corn purée, herb oil
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Sweet Corn Purée
In a medium saucepan, combine sweet corn and a pinch of salt. Add enough water to cover the corn and bring to a boil. Cook for about 5-7 minutes until tender. Drain and transfer to a blender. Blend until smooth, adding a little water if necessary. Set aside.
- 2
Sauté the Seasonal Vegetables
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the seasonal vegetables and sauté until tender-crisp, about 5-7 minutes. Season with salt and pepper. Remove from skillet and set aside.
- 3
Prepare the Herb Oil
In a small bowl, combine fresh herbs, remaining olive oil, lemon juice, and a pinch of salt. Mix well to create the herb oil.
- 4
Sear the Scallops
In the same skillet, add butter and heat over medium-high heat. Season the scallops with salt and pepper. Once the butter is hot and bubbling, add the scallops and sear for about 2-3 minutes on each side until golden brown and cooked through. Do not overcrowd the pan; work in batches if necessary.
- 5
Plate the Dish
On each plate, create a generous swirl of sweet corn purée. Arrange the sautéed seasonal vegetables on one side and place the seared scallops on top of the purée. Drizzle with herb oil before serving.
