Recipe Servings: 0 portions
Recipe Preparation Time: 20 minutes
Recipe Cook Time: 50 minutes
4 (each serving) jumbo U-10 scallops, abductor muscle removed
10 cups fresh corn kernels
2 cups shallots
9 eggs, whisked
2 cups whole milk
3 cups all-purpose flour
2 teaspoons baking powder
1/2 cup water
4 cups diced red onions
2 1/2 cups Lucini® Pinot Grigio Italian Wine Vinegar
2 1/2 cups sugar
2 teaspoons chopped fresh cilantro
10 medium red bell peppers
2 cups julienne leeks, fried until golden
10 teaspoons Lucini Premium Select Extra Virgin Olive Oil
Salt and white pepper
Corn puree: slowly sauté shallots in 1 tbsp of Lucini® Premium Select Extra Virgin Olive Oil®, seasoning with salt and pepper. When translucent, add 8 cups corn kernels. Add water to cover. Simmer until corn is tender. Allow to cool, then puree.
Corn relish: place onions, vinegar, 3 tbsp of the extra virgin olive oil and sugar in saucepot. Slowly simmer until vinegar is absorbed and onions are tender; set aside. Add remaining 2 cups corn in olive oil. Add 1/2 cup water and 1 cup corn puree. Season with cilantro, marinated onions, salt and pepper, and set aside.
Red pepper puree: cut red peppers in half, remove core and seeds, and toss with salt, pepper and 2 tbsp of the extra virgin olive oil. Place cut side down and roast in 350 degree oven until skin starts to break. Place peppers in a covered container and allow to steam. When cool, peel and puree.
Corn pancakes: mix eggs, milk and remaining corn puree. In a non-stick skillet, heat 2 tbsp of the extra virgin olive oil. Add batter, cook on both sides until golden in color and center is cooked through.
Season scallops with salt and pepper. Sear scallops in hot sauté pan until caramelized on one side. Turn over, place in 400 degree oven, and cook through. Reheat pancake and corn relish. Place pancake in center of plate and corn relish atop pancake.
Evenly distribute scallops around pancake. Finish with pepper puree over scallops. Place fried leeks atop corn relish.