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Receta Grilled Scallops With Corn And Shiitake Salad And Chipotle Carrot Syrup
by Global Cookbook

Grilled Scallops With Corn And Shiitake Salad And Chipotle Carrot Syrup
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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

  1. 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.
  2. 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.
  3. 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.
  4. Makes about 1/2 c..
  5. Note: With electric blender, pure 1 can (7 ounces) chipotle chiles in adobo sauce. After making Chipotle-Carrot Syrup, remaining pure can