Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Prepare the produce and scallops:

   • Scrub 12 ounces Organic Yellow Creamer Potatoes.
   • Husk 2 ears Bi-color Corn and cut the kernels from the cobs.
   • Finely mince 1 small Organic Shallot.
   • Thinly slice 2 tablespoons fresh chives.
   • Cut 1/2 Organic Lemon in half again for squeezing.

   Remove the side muscles from 12 ounces Sea Scallops, pat them very dry, and refrigerate them uncovered while cooking the potatoes.

2. 2.

   Bring 2 quarts water and 4 tablespoons Diamond Crystal kosher salt to a boil in a medium saucepan. Add the prepared potatoes and boil until easily pierced, 12 to 15 minutes. Drain, arrange on a cutting board, gently flatten each to about 1/2 inch thick, and let steam-dry for 5 minutes.

3. 3.

   Heat 1 tablespoon extra-virgin olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat. Add the smashed potatoes in one layer and cook until deep golden, 4 to 5 minutes per side. Transfer to two warm plates.

4. 4.

   Reduce the skillet to medium and melt 1 tablespoon unsalted butter. Cook the prepared shallot for 1 minute, then add the prepared corn and cook for 2 minutes. Pour in 1/3 cup dry white wine and simmer until reduced by about half, 2 to 3 minutes. Stir in 1/4 cup heavy cream and 1 teaspoon apple cider vinegar; simmer until lightly thickened, about 2 minutes. Remove from the heat and swirl in 2 tablespoons unsalted butter, the juice from the prepared lemon, and 1 tablespoon prepared chives. Transfer the corn beurre blanc to a bowl and wipe out the skillet.

5. 5.

   Season the dried scallops evenly with 3/4 teaspoon Diamond Crystal kosher salt and 1/4 teaspoon freshly ground black pepper. Heat 1 tablespoon extra-virgin olive oil in the skillet over high heat until shimmering. Add the scallops with space between them and sear without moving until deeply browned, 1 1/2 to 2 minutes. Flip, add 1 tablespoon unsalted butter, and baste until the centers reach 125°F, about 1 minute. Transfer to a plate and rest for 2 minutes.

6. 6.

   Spoon the corn beurre blanc beside the crispy potatoes, arrange the rested scallops over the sauce, garnish with 1 tablespoon prepared chives, and serve immediately.

Want more detail? See the temperature guide.