Featured recipe from the 2022 Shamrock Foods EXPO.
Ingredients
- 4 large Pier Seafood CO 22® Premium Scallops
- 1 tsp Trifoglio® Olive Oil
- 1 tbsp Lemon Zest Pinch of White Pepper Pinch of Sea Salt
- 5 ears of Corn, cut off the cob
- 1 cup of Corn Stock or Chicken Stock
- 2 tbsp Shamrock Farms® Heavy Whipping Cream
- Popcorn Shoots
- Micro Basil
Directions
- Marinate four large scallops in a bowl with olive oil, lemon zest, salt, and pepper. Let it sit for two hours.
- While marinading the scallops, make the sweetcorn nage by bringing the stock to a boil.
- Add the cream, corn and hot stock to a blender and purée. Set to the side.
- With a pan on high, sear the scallops on each side until golden brown.
- Plate with Popcorn Shoots and Micro Basil.
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