Eating local is rarely a compromise, especially with the amazing bounty that BC and Canada offers us throughout the year. In this recipe, Eric Pateman of Edible Canada shows us how to prepare the delicate scallops available on both Canadian coasts.
INGREDIENTS:
Scallops
8 large East Coast Diver Caught Scallops or West Coast Qualicum Bay Scallops
Olive oil
Salt & Pepper
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Corn Puree
1 lb Fraser Valley Corn
4 Tbsp Unsalted Butter
1 C Whipping Cream
Chipotle Chili, To Taste
Salt & Pepper, To Taste
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Heirloom Tomato Salsa
1 C Heirloom Cherry Tomatoes, Halved
¼ C Fresh Cilantro, Coarsely Chopped
¼ C Shallots, Finely Minced
1 Tsp Red Wine Vinegar
1 Tbsp Olive Oil
Salt & Pepper, To Taste
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Chorizo
1 Link Oyama Chorizo Sausage, Diced
1/2 C Pork Fat (or Olive Oil)
INSTRUCTIONS:
Corn
Shuck the corn and remove the niblets from the cobs with a knife and put in a large frypan with butter and cream and cook over medium heat, uncovered, until tender. Add in the chili to taste.
Place the mixture in a food processor and purée (add in more cream if too thick). Season to taste with salt, pepper and more chili and keep warm.
Salsa
Combine all of the ingredients and let sit for at least 1 hour before serving.
Chorizo
Saute the diced chorizo in the extra pork fat until the sausage is crispy and the fat is well flavoured. Set aside and keep warm.
Scallops
Lay the scallops out on a tray lined with paper town and let dry (drain) for at least 2 hours in the fridge.
Season the scallops on both sides once dry.
Heat a large frying pan on high heat and lightly coat the bottom with olive oil.
When the pan is smoking hot, add the scallops, making sure not to crowd the pan as you do not want to poach them.
Allow the first side of the scallops to sear without moving them (2-4 minutes). When the bottom half has turned from white, and the bottom is a dark brown, remove the pan from the heat and set aside.
Serve the scallops with the corn puree, chorizo and salsa.
