Wednesday, July 10, 2002
Bite with Belkys: Scrumptious Scallops
Seared scallops over corn and sweet potato hash with chive infused oil recipe
THE CHEFS: The Dynamic Duo of Jo-Jo Doyle and Daniel Galloway of Backstreet in Weston.
4 BUNCHES OF CHIVES
12 OZ. CANOLA, VEGETABLE OR CORN OIL
20 LARGE SEA SCALLOPS
2 EARS YELLOW COOKED CORN & KERNELS
2 LARGE SWEET POTATOES'S, PEELED, DICED, BLANCHED
1 SHALLOT MINCED
2 CLOVES GARLIC MINCED
1 TABLESPOON CILANTRO
1 TABLESPOON FINELY DICED RED PEPPER
1 TABLESPOON BUTTER
2 OZ. WHITE WINE
2 OZ. OLIVE OIL
SALT AND PEPPER TO TASTE
Heat 12 ounces of canola, vegetable or corn oil and half of chives on low temperature. Remove from heat. Let cool then remove cooked chives and discard. Take the other half of the chives and blanch, then shock them in ice water. Puree blanched chives in chive oil, strain and salt to taste. Let rest for 45 minutes to allow chive flavor to set in.
In large pot of boiling water, cook corn until done, about three minutes. Cut kernels from cob. Blanch sweet potatoes, by putting them in cold water and allowing them to boil for about 8 to 10 minutes. Heat 1 ounce of oil, saute garlic, shallots, red peppers, sweet potatoes, and corn. Add white wine, then stir in butter. Salt and pepper to taste.
Heat 1 oz. olive oil in pan until hot, sear scallops on both sides until desired temperature is reached.
Place Seared Scallops on a bed of sweet potato and corn hash. Drizzle chive oil over each scallop.