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Receta Grilled Scallops With Corn And Shiitake Salad And Chipotle Carrot Syrup
Add a photoRaciónes: 12
Ingredientes
- Chipotle-Carrot Syrup (recipe follows)
- 3 Tbsp. canola oil, divided
- 1/4 c. sliced shallots
- 1 Tbsp. chopped garlic
- 1 Tbsp. chopped ginger
- 1 c. sliced shiitake mushrooms
- 1 can (16 ounces) corn kernels, liquid removed
- 1 Tbsp. minced cilantro Salt and pepper, to taste
- 12 x scallops (about 12 ounces)
- 2 Tbsp. grnd coriander
- 12 x potato chips, optional Whole chives or possibly cilantro sprigs, for garnish
Direcciones
- Prepare Chipotle-Carrot Syrup; set aside. To make corn and shiitake salad, in medium skillet, heat 1 Tbsp. oil over medium heat; add in shallots and saute/fry 2 min. Fold in garlic; saute/fry about 3 min longer till mix is lightly caramelized. Fold in ginger; saute/fry 1 minute. Fold in mushrooms; cook and toss 2 min. Remove from heat. Fold in corn; cold to room temperature. Fold in cilantro. Season with salt and pepper; cover and set aside. Brush scallops on all sides with remaining 2 Tbsp. oil. Season with salt, then roll in coriander, to coat. Thread scallops onto 2 skewers for ease of handling. Grill or possibly broil scallops, turning as needed, till opaque throughout when pierced with a knife.
- To assemble appetizers, mound 1/2 c. corn salad on each of 4 serving plates. Remove scallops from skewers and arrange around corn salad, dividing equally. Drizzle each plate with about 2 Tbsp. Chipotle-Carrot Syrup. Garnish with potato chips (if using) and chives.
- For Chipotle-Carrot Syrup: In 1-qt saucepan over medium-low heat, reduce 2 c. carrot juice, scraping sides of pan often, till only "scum" and about 2 Tbsp. of liquid remains. (Be careful not to burn near end of reduction.) With rubber spatula, scrape "scum" into container of blender. Add in 1 1/2 tsp. chipotle chile pure*. Blend thoroughly. With motor running, add in 1/2 c. canola oil in a thin stream to emulsify. Season with salt and pepper.
- Makes about 1/2 c..
- *Note: With electric blender, pure 1 can (7 ounces) chipotle chiles in adobo sauce. After making Chipotle-Carrot Syrup, remaining pure can
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 288g | |
| Recipe makes 12 servings | |
| Calories 1324 | |
| Calories from Fat 784 | 59% |
| Total Fat 89.09g | 111% |
| Saturated Fat 25.19g | 101% |
| Trans Fat 0.01g | |
| Cholesterol 10mg | 3% |
| Sodium 1242mg | 52% |
| Potassium 3919mg | 112% |
| Total Carbs 119.01g | 32% |
| Dietary Fiber 11.1g | 37% |
| Sugars 1.45g | 1% |
| Protein 20.92g | 33% |
