Pan-Seared Scallops with Habanero-Mango...Pan-Seared Scallops with Habanero-Mango Gastrique and Nduja Corn Purée

A masterclass in balance: sweet, succulent U10 dry-packed sea scallops paired with a fiery habanero-mango gastrique and a rich, smoky Nduja-infused sweet corn purée.

Ingredients

Cooking Instructions

1. 01

   Thoroughly pat the scallops dry with paper towels and place them on a plate lined with fresh paper towels in the refrigerator uncovered to dry the surface completely.

2. 02

   For the gastrique: In a small saucepan over medium heat, melt 1 tablespoon of butter. Add the minced shallot and habanero, sweating until translucent (about 3 minutes). Add the diced mango, honey, and apple cider vinegar. Bring to a simmer and cook for 10-12 minutes until the mango is soft and the liquid is syrupy.

3. 03

   Transfer the gastrique mixture to a high-speed blender. Blend until completely smooth. Pass through a fine-mesh chinois into a clean squeeze bottle, and set aside in a warm place.

4. 04

   For the purée: In another saucepan over medium-low heat, render the Nduja paste for 2 minutes until it releases its oils. Add the corn kernels and sauté for 3 minutes. Pour in the heavy cream, bring to a gentle simmer, and cook for 6-8 minutes until the corn is tender.

5. 05

   Transfer the corn and Nduja mixture to the blender. Blend on high for 2 minutes until ultra-smooth. Season with salt, pass through a clean chinois for a velvety texture, and keep warm.

6. 06

   Season the dried scallops generously with kosher salt on both sides. Heat a heavy cast-iron skillet over high heat until smoking. Add the grapeseed oil.

7. 07

   Carefully add the scallops to the pan in a clockwise pattern. Sear undisturbed for 2 minutes to form a deep, golden-brown crust. Flip the scallops, add the remaining 2 tablespoons of butter to the pan, and baste the scallops with the foaming butter for exactly 1 minute. Immediately remove from the heat and transfer to a warm resting plate.

8. 08

   To plate: Spoon a generous pool of the warm Nduja corn purée onto the center of each plate. Place two seared scallops on top of the purée. Artfully dot and drizzle the habanero-mango gastrique around the plate. Garnish with a dust of Espelette pepper and micro cilantro. Serve immediately.