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.
50m
PREP TIME
30m
COOK TIME
19
INGREDIENTS
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.
50m
PREP TIME
30m
COOK TIME
19
INGREDIENTS
Ingredients 4 Servings
- Coffee Cocoa Chile Butter
- 1/4 cup (1/2 stick) butter, softened
- 2 teaspoons unsweetened cocoa powder
- 1 teaspoon McCormick Gourmet™ Chipotle Chile Pepper
- 3/4 teaspoon finely ground decaffeinated coffee
- 1/4 teaspoon McCormick Gourmet™ Organic Ground Coriander
- Creamed Corn
-
2
cups
fresh
corn kernels, divided
![substitution]( "substitution")
Substitutions available
- frozen corn kernels, divided
- 2 teaspoons olive oil
- 1 shallot, finely chopped
- 1 clove garlic, finely chopped
- 1 cup water
- 1 leaf McCormick Gourmet™ Organic Turkish Bay Leaves
- 1/2 cup heavy cream
- McCormick Gourmet™ Sicilian Sea Salt
- Freshly ground McCormick Gourmet™ Organic Whole Black Peppercorns
- Scallops, Asparagus and Pearl Onions
- 1/2 pound asparagus
- 1 tablespoon butter
- 8 pearl onions, peeled and sliced into thin rings
- 1 tablespoon olive oil
- 1 pound (about 8) extra large sea scallops
INSTRUCTIONS
- 1 For the Coffee Chile Cocoa Butter, mix all ingredients in small bowl. Set aside
- 2 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
- 3 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
- 4 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
- 5 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
- 6 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
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
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NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
