Seared Scallops With Basil Anchovy Sweet Corn Pudding Recipes

SEARED SCALLOPS WITH BASIL CREAMED CORN AND CRISPY PROSCIUTTO

Steps:

• For the basil oil: Place the basil into the oil and set aside to infuse.
• For the basil creamed corn: Cook the shallots in the butter over low heat, covered, until translucent, about 4 minutes. Add the cream and corn kernels, and cook over low heat for another 2 minutes. Taste and add some sugar (up to 1/4 cup) if the corn is not sweet enough. Cook over low heat until the cream reduces and thickens, 8 to 12 minutes more. Add the basil and remove from the heat.
• For the scallops: Add the canola oil to a very hot large skillet. When shimmering, add the scallops and sear until lightly browned, 1 to 1 1/2 minutes per side.
• To serve, divide the creamed corn among 4 plates and top with the scallops. Crumble over the prosciutto and drizzle with basil oil (holding back the leaves).

SEARED SCALLOPS WITH BASIL, ANCHOVY & SWEET CORN PUDDING

Steps:

• MAKE THE CORN PUDDING:
• Preheat the oven to 400°F.
• Butter four 1-cup ramekins.
• In a medium saucepan, combine the corn, milk and heavy cream and simmer over moderately high heat for 2 minutes.
• Puree half of the mixture in a blender.
• Return the puree to the saucepan.
• In another medium saucepan, melt the butter.
• Add the flour and cook over moderately high heat, stirring, for 1 minute.
• Gradually whisk in the corn mixture and bring to a boil, then simmer, whisking, for 1 minute; season with salt.
• Remove from the heat and whisk in the egg yolks.
• Let cool until warm, about 20 minutes.
• In a large, stainless steel bowl, using a handheld mixer, beat the egg whites with a pinch of salt until firm peaks form.
• Fold one-third of the beaten whites into the corn mixture, then fold in the remaining whites.
• Spoon the mixture into the ramekins.
• Set the ramekins in a small baking dish and carefully add enough water to the dish to reach one-third of the way up the sides of the ramekins.
• Bake for about 30 minutes, until the puddings are just slightly jiggly in the center.
• MEANWHILE, PREPARE THE SCALLOPS:
• In a large skillet, heat 3 tablespoons of the olive oil until smoking.
• Season the scallops with salt, & white pepper, add them to the skillet and cook over high heat until browned on the bottom, about 3 minutes.
• Turn and cook the scallops for 1 minute longer.
• Remove the skillet from the heat and transfer the scallops to a large plate.
• Add the anchovies to the skillet and cook over moderately high heat, stirring, until they dissolve, about 2 minutes.
• Add 1 tablespoon of the lemon juice and the water to the skillet and simmer until thickened, scraping up the browned bits on the bottom of the pan, about 1 minute.
• Remove from the heat.
• Stir in the basil or Italian seasoning and any accumulated juices from the scallops.
• Season with salt & white pepper.
• Return the scallops to the skillet and keep warm.
• In a bowl, toss the pea shoots with the remaining 1/2 tablespoon of olive oil and 1 teaspoon of lemon juice; season with salt.
• Arrange the scallops on 4 plates and pour the basil-anchovy sauce on top.
• Mound the pea shoot salad alongside and serve with the corn puddings.