Seared Scallops with Basil, Anchovy and Sweet Corn Pudding

Name: Seared Scallops with Basil, Anchovy and Sweet Corn Pudding
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Global
Ingredients: 4 fillets anchovy fillets, minced; 79 milliliters chopped basil; 394 milliliters corn kernels (cut from 4 ears of corn); 2 larges eggs, separated; 2 Tbsps all-purpose flour; 158 milliliters heavy cream; 1 Tbsp fresh lemon juice; 4 Tbsps extra-virgin olive oil; 28 grams cups pea shoots; 4 servings Salt; 454 grams 16 sea scallops (about; 1 Tbsp unsalted butter; 2 Tbsps water; 158 milliliters whole milk

Seared Scallops with Basil, Anchovy and Sweet Corn Pudding is a pescatarian recipe with 4 servings. One portion of this dish contains roughly 8g of protein, 34g of fat, and a total of 399 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up anchovy, heavy cream, flour, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes.

Instructions

Preheat the oven to 40

Equipment you will use

Oven

Butter four 1-cup ramekins. In a medium saucepan, combine the corn, milk and heavy cream and simmer over moderately high heat for 2 minutes. Puree half of the mixture in a blender. Return the puree to the saucepan.

Ingredients you will need

Heavy Cream

Butter

Corn

Milk

Equipment you will use

Ramekin

Sauce Pan

Blender

In another medium saucepan, melt the butter.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add the flour and cook over moderately high heat, stirring, for 1 minute. Gradually whisk in the corn mixture and bring to a boil, then simmer, whisking, for 1 minute; season with salt.

Ingredients you will need

All Purpose Flour

Corn

Salt

Equipment you will use

Whisk

Remove from the heat and whisk in the egg yolks.

Ingredients you will need

Egg Yolk

Equipment you will use

Whisk

Let cool until warm, about 20 minutes.

In a large, stainless steel bowl, using a handheld mixer, beat the egg whites with a pinch of salt until firm peaks form. Fold one-third of the beaten whites into the corn mixture, then fold in the remaining whites. Spoon the mixture into the ramekins. Set the ramekins in a small baking dish and carefully add enough water to the dish to reach one-third of the way up the sides of the ramekins.

Ingredients you will need

Egg Whites

Water

Corn

Salt

Equipment you will use

Baking Pan

Ramekin

Blender

Bowl

Bake for about 30 minutes, until the puddings are just slightly jiggly in the center.

Equipment you will use

Oven

In a large skillet, heat 3 tablespoons of the olive oil until smoking. Season the scallops with salt, add them to the skillet and cook over high heat until browned on the bottom, about 3 minutes. Turn and cook the scallops for 1 minute longer.

Ingredients you will need

Olive Oil

Scallops

Salt

Equipment you will use

Frying Pan

Remove the skillet from the heat and transfer the scallops to a large plate.

Ingredients you will need

Scallops

Equipment you will use

Frying Pan

Add the anchovies to the skillet and cook over moderately high heat, stirring, until they dissolve, about 2 minutes.

Ingredients you will need

Anchovies

Equipment you will use

Frying Pan

Add 1 tablespoon of the lemon juice and the water to the skillet and simmer until thickened, scraping up the browned bits on the bottom of the pan, about 1 minute.

Ingredients you will need

Lemon Juice

Water

Equipment you will use

Frying Pan

Remove from the heat. Stir in the basil and any accumulated juices from the scallops. Season with salt. Return the scallops to the skillet and keep warm.

Ingredients you will need

Scallops

Basil

Salt

Equipment you will use

Frying Pan

In a bowl, toss the pea shoots with the remaining 1/2 tablespoon of olive oil and 1 teaspoon of lemon juice; season with salt. Arrange the scallops on 4 plates and pour the basil-anchovy sauce on top. Mound the pea shoot salad alongside and serve with the corn puddings.

Ingredients you will need

Fish Sauce

Lemon Juice

Pea Shoots

Olive Oil

Scallops

Basil

Corn

Salt

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

4fillets

anchovy fillets, minced 79milliliters

chopped basil 394milliliters

corn kernels (cut from 4 ears of corn)2larges

eggs, separated 2Tbsps

all-purpose flour 158milliliters

heavy cream 1Tbsp

fresh lemon juice 4Tbsps

extra-virgin olive oil 28grams

cups pea shoots 4servings

Salt 454grams

16 sea scallops (about 1Tbsp

unsalted butter 2Tbsps

water 158milliliters

whole milk

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are great choices for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. One wine you could try is Hindsight Wines Chardonnay. It has 4.7 out of 5 stars and a bottle costs about 26 dollars.