Bite with Belkys: Caramelized Scallops And Corn Polenta from Vida inside the Fontainebleau

The Chef: Thomas Connell

The Restaurant: Vida (inside the Fontainebleau)

The Dish: Caramelized Scallops and fresh corn polenta

12 medium scallops

6 ears of yellow or white corn

2 shallots. minced

olive oil

chicken stock, to keep a creamy consistency

sea salt, to taste

ground black pepper, to taste

2 oz. of whole butter

1 oz. of parmesan cheese, grated

2 sprigs of fresh rosemary

1 cup of small, cleaned chanterelle mushrooms

1/3 cup of sherry vinegar

1 Tbs of fresh parsley, chopped

-Start by grating raw corn. Then, in a pot sauté minced shallots in a little olive oil.

-Next, add the corn and mix this all together. Chef Thomas recommends pouring in chicken stock little by little to keep a creamy consistency. Let this cook for about three minutes.

-After, add salt and pepper, butter, parmesan cheese and fresh rosemary. Mix this together.

-Now, move on to the scallops. Season them with sea salt and pepper and grill.

-Then, prepare a vinaigrette. In a small pot, add olive oil and bring it up to medium heat. Then, add shallots, chanterelle mushrooms, sherry vinegar and parsley.

Start with the creamed corn. Place a thin slice of prosciutto and top it with the scallops. Finish with a drizzle of the warm vinaigrette. You can garnish with corn shoots and micro greens.

Serves: 4

Serving Suggestion: Mimosa

4441 Collins Ave

Miami Beach, FL 33140

305-674-4730