Wednesday, August 21 2013, 02:45 PM MDT
Seared Sea Scallops with Corn Relish, Corn Pudding and Honey Lime Glaze
As Aired on August 21, 2013
Recipe Courtesy of Chef Ryker Brown from Sundance
4 ea Scallops, U 10
4 ears Corn, cut off cob
1 Red Bell Pepper, diced
½ Jalapeno, diced
¼ Cup Cilantro, chopped
1 Cup Heavy Cream
2 T White Wine
3 T Honey
Zest of 1 lime
Directions for Corn Relish:
1.) Mix half the amount of corn with bell pepper, jalapeno, cilantro and lime juice. Season with salt and pepper.
Directions for Corn Pudding:
2.) Heat a heavy duty pan with 1 T Grape seed oil and add remaining corn. Season with salt and pepper and deglaze with white wine.
3.) Add cream and remove from heat. Transfer to blender and puree till smooth. Strain and serve.
Directions for Honey Lime Glaze:
1.) Heat honey and lime zest just till honey is warm.
1.) Heat a heavy duty pan or nonstick pan with 1 tablespoon Grape seed Oil.
2.) Season scallops with salt and white pepper
3.) Add to hot pan and sear until golden brown.
4.) Turn scallops over and baste in butter.
5.) Let rest and drain. Baste with Honey lime glaze
(Copyright 2013 Sinclair Broadcasting Group.)