Seared Scallops with Heirloom...Seared Scallops with Heirloom Corn Velvet and Guajillo Beurre Noisette

Exquisite U-10 scallops paired with a silky sweet corn purée, accented by the smoky depth of guajillo chili brown butter and charred leek dust.

Ingredients

Cooking Instructions

1. 01

   Preheat oven to 400°F (200°C). Wash the dark leek greens, pat dry, and roast on a parchment-lined tray until completely charred and brittle, approximately 15-20 minutes. Pulse in a spice grinder to a fine ash and sift through a fine-mesh sieve.

2. 02

   In a small saucepan, combine the corn kernels and heavy cream with a pinch of salt. Simmer over medium-low heat for 10 minutes until the corn is tender. Transfer to a high-speed blender and process until completely smooth. Pass through a chinois (fine-mesh strainer) into a clean pot and keep warm.

3. 03

   Prepare the Guajillo Beurre Noisette: Melt the butter in a light-colored skillet over medium heat. Whisk constantly until the milk solids turn a deep nutty brown. Immediately add the torn guajillo chiles and remove from heat. Let infuse for 10 minutes, then strain through a coffee filter or fine sieve.

4. 04

   Pat the scallops extremely dry using paper towels. Season only the top and bottom with salt. Heat grapeseed oil in a heavy stainless steel or cast-iron skillet until it begins to shimmer and smoke slightly.

5. 05

   Place scallops in the pan. Sear undisturbed for 2 minutes to develop a deep golden crust. Flip the scallops and add 2 tablespoons of the infused guajillo butter to the pan. Baste the scallops with the foaming butter for 30-45 seconds, then remove from heat immediately.

6. 06

   To assemble: Place a generous spoonful of the corn velvet in the center of the plate and use a spoon to create a professional swipe. Arrange three scallops atop the purée. Drizzle the remaining guajillo beurre noisette around the plate. Finish with a delicate dusting of leek ash and fresh lime zest.