We may be still in the dead of Winter here in Boston but that doesn't mean I don't have Summer dishes on my mind. I can't wait for summertime produce and light dishes that leave you comfortably full and satisfied. Growing up around farmstands, there was always and abundance of sweet corn around every corner. This dish is inspired by Hamptons produce and the beautiful scallops you can find at most fish markets.
These flavor profiles pair really well - tangy, sweet, salty and bitter. Try it out and let me know what you think!
tbs grapeseed oil
1 corn on the cob
1 red bell pepper
handful of chopped chives
microgreen arugula (or any microgreen)
1/2 cup lump crab meat
extra virgin olive oil
salt & pepper to taste
Start by bringing two pots of water to a boil - one for the carrots and one for the corn
Dice carrots finely and drop them in the boiling water. When they are cooked through, strain and place them in a blender with the juice of the orange, a knob of butter and salt to taste. Blend until it's a very smooth consistency.
In the meantime, cook the corn and then place in ice bath. To make the crab salad, place the crab, diced pepper, diced, jalapeno, chopped corn and chives in a bowl. Dress with lemon juice, olive oil, salt & pepper and set aside.
Heat up a skillet to medium high heat and add about a tablespoon of grapeseed oil and a knob of butter. Once you've dried the scallops and removed the muscle, season them well with salt and pepper and place in the pan. Sear for about 1-2 minutes on each side depending on their size.
Remove from pan and plate your scallops with the puree and salad.