Seared Scallops with Smoked...Seared Scallops with Smoked Habanero-Passionfruit Gastrique & 'Nduja-Corn Purée

Succulent pan-seared dayboat scallops served over a velvety, spicy 'Nduja and charred corn purée, beautifully balanced by a fiery, sweet-tart passionfruit gastrique.

Ingredients

Cooking Instructions

1. 01

   To make the gastrique: In a small saucepan over medium heat, combine the sugar and white wine vinegar. Cook without stirring until the sugar dissolves and turns a pale golden caramel. Whisk in the passionfruit pulp and minced smoked habanero. Simmer for 5-7 minutes until reduced to a syrupy glaze. Strain through a fine-mesh sieve and set aside in a warm place.

2. 02

   To make the purée: Melt 1 tablespoon of butter in a medium skillet over medium-high heat. Add the minced shallot and sauté until translucent. Add the sweet corn kernels and cook until slightly charred, about 4 minutes. Add the 'Nduja sausage, stirring to let it melt and release its vibrant red, spicy oils into the corn.

3. 03

   Pour the heavy cream into the corn and 'Nduja mixture. Bring to a gentle simmer and cook for 3 minutes. Transfer the mixture to a high-speed blender and process on high until completely smooth. Pass the purée through a fine-mesh chinois for an ultra-velvety texture. Season with salt to taste and keep warm.

4. 04

   Prepare the scallops: Remove the tough side muscle from each scallop. Pat them meticulously dry using paper towels. Just before cooking, season both flat sides of the scallops generously with kosher salt.

5. 05

   Heat the grapeseed oil in a heavy cast-iron skillet over high heat until it just begins to smoke. Carefully place the scallops in the pan, leaving space between them. Sear undisturbed for 2 minutes to develop a deep, caramelized golden crust. Flip the scallops, add the remaining 2 tablespoons of butter to the pan, and baste the scallops with the foaming butter for 30 seconds. Immediately transfer them to a plate lined with paper towels to drain.

6. 06

   To assemble: Spoon a generous pool of the warm 'Nduja-corn purée onto the center of two warmed plates. Gracefully place three seared scallops atop the purée. Drizzle the Smoked Habanero-Passionfruit Gastrique artistically around the plate. Spoon finger lime pearls directly onto the scallops, and garnish with micro-cilantro and a pinch of flaky sea salt. Serve immediately.