Esta es una exhibición prevé de cómo se va ver la receta de 'Seared Scallops And Fresh Corn Salad' imprimido.

Receta Seared Scallops And Fresh Corn Salad
by Global Cookbook

Seared Scallops And Fresh Corn Salad
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 16 x jumbo scallops - (abt 1 1/2 lbs)
  • 2 x ears corn
  • 1 Tbsp. vegetable oil
  • 1 x red bell pepper diced small
  • 2 x green onions, green parts only thinly sliced
  • 1/4 c. thinly-sliced basil leaves
  • 1/4 c. minced cilantro
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 2 Tbsp. butter divided
  • 1 Tbsp. balsamic vinegar
  • 1/4 c. extra-virgin extra virgin olive oil
  • 1 x Bibb lettuce head
  • 1 x avocado diced

Direcciones

  1. Place the scallops between paper towels to absorb any excess moisture and set aside.
  2. Cut the kernels from the ears of corn: Place the stem end down on the counter or possibly in a shallow bowl and with a sharp knife, cut down on the cob. The kernels may go flying, that is why a bowl helps contain them.
  3. Heat the vegetable oil in a large skillet over medium heat. Add in the corn, red pepper and green onions and cook till the corn is crisp tender, about 5 min. Place the corn mix in a bowl and add in the basil and cilantro and season with salt and pepper to taste.
  4. Wipe out the same skillet, add in 1 Tbsp. of butter and heat over high heat. When the butter has melted and starts to foam, add in half of the scallops, making sure not to crowd them in the pan. Sear till they're golden, 2 to 3 min. Turn the scallops over and cook till slightly hard, 1 to 2 min more. Remove and cook the remaining scallops in the remaining Tbsp. of butter.
  5. Place the vinegar, extra virgin olive oil and salt and pepper to taste in a small bowl and whisk to combine.
  6. Place 2 lettuce leaves on each plate to create a c. to hold the corn mix. Spoon the corn mix proportionately into each. Place 1/4 of the scallops on each plate and drizzle the dressing over and around the scallops. Scatter the avocado on top.
  7. This recipe yields 4 servings.