Georges Bank Sea Scallops Recipe

Cooking Instructions

1. 1

   Prepare the Corn Cream

   In a saucepan, combine corn kernels, heavy cream, salt, and pepper. Simmer over low heat until the corn is tender, about 15 minutes. Blend until smooth and strain for a silky texture.

2. 2

   Cook the Pork Belly

   In a skillet, render the pork belly over medium heat until crispy. Remove from heat and let drain on paper towels. Slice into small cubes.

3. 3

   Sauté the Bok Choy

   In the same skillet, add olive oil and sauté bok choy for about 3-4 minutes until tender but still vibrant green. Season with salt and pepper.

4. 4

   Sear the Scallops

   Pat the scallops dry and season with salt and pepper. In the skillet, sear the scallops over high heat for about 2-3 minutes per side until golden brown and cooked through.

5. 5

   Plate the Dish

   On each plate, spoon the corn cream, arrange the sautéed bok choy, scatter the pork belly cubes, and top with the seared scallops. Finish with chunks of lobster meat and garnish with pickled pearl onions.