Pan Seared Native Scallops Recipe

Cooking Instructions

1. 1

   Prepare the Sweet Corn Labneh

   In a blender, combine the sweet corn (reserve some for garnish), labneh, lemon juice, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning to taste and set aside.

2. 2

   Cook the Potatoes

   Peel and dice the potatoes into small cubes. Boil in salted water until tender, about 15 minutes. Drain and set aside.

3. 3

   Roast the Corn

   Grill or roast the ear of corn until charred, about 10 minutes. Let it cool, then cut the kernels off the cob and set aside.

4. 4

   Pickle the Fresno Chilis

   Thinly slice the Fresno chilis and pickle them in a mixture of equal parts vinegar and water for at least 10 minutes.

5. 5

   Sear the Scallops

   Heat olive oil in a skillet over high heat. Season the scallops with salt and black pepper. When the oil is hot, add the scallops and sear for about 2-3 minutes on each side until golden brown and cooked through.

6. 6

   Assemble the Dish

   On a plate, spread a layer of sweet corn labneh, top with roasted corn, scattered potatoes, and seared scallops. Garnish with pickled Fresno chilis and reserved sweet corn.