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Seared Sea Scallops (with a relish of corn and pancetta and a roasted pepper coulis)

Gautreau_s Sue Zemanick
Number of Servings
Serves 4
8 each U-10 Sea Scallops
1/4 cup of pancetta, small dice
1 cup corn kernels, fresh
1/4 cup red onion
fine dice juice of 1 lemon
1 tablespoon garlic, fine dice
1 teaspoon parsley, chopped
1/4 teaspoon thyme, finely chopped
1 tablespoon unsalted butter
1 red pepper, roasted, skin off and seedless
3/4 cup olive oil
1/3 cup of canola oil
salt and pepper to taste
For the relish: In a medium saucepan over low heat, render the pancetta for approximately 10 minutes. Add the butter, corn, red onions, diced red pepper and cook 2 to 3 minutes over medium heat. Add the garlic, herbs, salt and pepper and set aside. For the coulis: In a blender, puree the roasted pepper with lemon juice. Slowly drizzle the olive oil into the blender until the mixture is emulsified. Adjust seasoning with salt and pepper. For the scallops: Heat a large saut/N pan over high heat. Add the canola oil. Season the scallops with salt and pepper. Cook over high heat for one to one and a half minutes on each side. To assemble: place the corn relish on a warmed plate. Place the scallops on top of the relish. Serve the coulis drizzled around the plate.