Careme

Instructions

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1. 1.

   Scrub 12 ounces Organic Yellow Creamer Potatoes. Bring 2 quarts water and 4 tablespoons Diamond Crystal kosher salt to a boil in a medium saucepan. Add the potatoes and boil until easily pierced, 12 to 15 minutes.

2. 2.

   While the potatoes cook, prepare the corn beurre blanc ingredients:

   • Husk 2 ears Bi-color Corn and cut the kernels from the cobs.
   • Finely mince 1 small Organic Shallot.
   • Juice 1/2 Organic Lemon.
   • Thinly slice 2 tablespoons fresh chives.

   Melt 1 tablespoon unsalted butter in a small saucepan over medium heat. Cook the shallot for 1 minute, add the corn, and cook for 2 minutes. Pour in 1/3 cup dry white wine and simmer until reduced by 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 lemon juice, and 1 tablespoon chives. Cover and keep warm over the lowest heat.

3. 3.

   Drain the potatoes, arrange them on a cutting board, and gently flatten each to about 1/2 inch thick. Let them steam-dry for 5 minutes.

4. 4.

   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 deeply golden and crisp, 4 to 5 minutes per side. Reduce the heat to low so they remain hot and crisp while the scallops cook.

5. 5.

   Remove the side muscles from 12 ounces Sea Scallops and pat the scallops very dry. Season evenly with 1 1/2 teaspoons Diamond Crystal kosher salt and 1/4 teaspoon freshly ground black pepper. Heat 1 tablespoon extra-virgin olive oil in a second large 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.

   Divide the hot crispy potatoes between two plates. Spoon the warm corn beurre blanc alongside them, arrange the rested scallops over the sauce, garnish with 1 tablespoon chives, and serve immediately.

Want more detail? See the temperature guide.