Chef Christopher Lee prepares this recipe with diver-harvested U-10 size sea scallops from Maine. If unavailable, use extra large sea scallops from a reputable seafood market.
For the Coffee Chile Cocoa Butter, mix all ingredients in small bowl. Set aside
For the Creamed Corn, cook 1 cup of the corn in boiling salted water in medium saucepan 3 minutes or until tender. Drain. Heat 2 teaspoons oil in same saucepan on medium heat. Add shallot and garlic; cook and stir 2 minutes or until softened. Add remaining 1 cup corn, water and bay leaf. Bring to boil on high heat. Reduce heat to medium-low; cook 15 minutes or until corn is tender, stirring occasionally. Add cream; cook 5 minutes. Remove bay leaf. Cool slightly. Puree in blender until smooth. Strain through fine mesh strainer into medium saucepan. Add cooked corn. Season to taste with sea salt and pepper
Trim 2 inches from asparagus. Peel stalks if necessary. Cook in boiling salted water in large saucepan on high heat 2 to 3 minutes or until bright green and tender-crisp. Immediately transfer to ice bath to stop cooking process. Place asparagus on paper towels to drain
Melt butter in large skillet on medium-low heat. Add pearl onions; cook and stir 1 minute or until tender. Add asparagus; cook and stir until heated through. Season to taste with sea salt and pepper. Reheat Creamed Corn if needed
Season scallops with sea salt and pepper. Heat 1 tablespoon oil in large nonstick skillet on high heat. Add scallops; cook 1 to 1 1/2 minutes on each side or until browned. Remove from heat. Add 2 tablespoons of the Coffee Chile Cocoa Butter. Baste scallops with butter mixture
To serve, place asparagus in center of each of 4 plates. Spoon Creamed Corn next to asparagus. Place 2 scallops on each plate. Finish each plate with a dollop of remaining Coffee Chile Cocoa Butter
Make Ahead: Coffee Chile Cocoa Butter and Creamed Corn can be prepared ahead. Refrigerate until ready to use.
This recipe was created by Christopher Lee, Executive Chef at New York’s Aureole restaurant.