Careme

Instructions

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

1. 1.

   Remove the small side muscles from 1 pound scallops and pat the scallops very dry. Season both sides with 1/2 teaspoon kosher salt, then refrigerate uncovered for 10 minutes while preparing the produce.

2. 2.

   Shuck 3 ears sweet corn and cut the kernels from the cobs. Core and dice 12 ounces tomatoes, finely mince 2 ounces Walla Walla sweet onion, seed and finely mince 1 Anaheim pepper, and chop 1/4 cup cilantro.

3. 3.

   Make the pebre by combining the prepared tomatoes, onion, Anaheim pepper, and cilantro with:

   • 1 tablespoon extra-virgin olive oil
   • 1 tablespoon red wine vinegar
   • 1/4 teaspoon kosher salt
   • 1/4 teaspoon ground black pepper

   Let the pebre stand for 15 minutes while making the corn purée.

4. 4.

   Melt 1 tablespoon unsalted butter in a medium saucepan over medium-high heat. Add the prepared corn kernels and cook, stirring occasionally, for 4 minutes. Add 1/3 cup heavy cream, 1/4 cup water, and 1/4 teaspoon kosher salt; simmer for 6 minutes, until the corn is tender. Carefully blend until smooth, then stir in 1 tablespoon unsalted butter and keep warm over low heat.

5. 5.

   Pat the seasoned scallops dry again. Heat 1 tablespoon neutral cooking oil in a large skillet over high heat until shimmering. Add the scallops with space between them and sear without moving for about 2 minutes, until deeply golden. Turn and cook for 1 to 2 minutes, pulling them at 125°F. Transfer to a plate and rest for 2 minutes.

6. 6.

   Spoon the warm corn purée onto two plates, arrange the seared scallops over it, and finish with the tomato pebre and its juices.

Want more detail? See the temperature guide.