Best 5 Coriander Crusted Scallops With Chive Potato Hash And Sweet Corn Sauce Recipes

CORIANDER-CRUSTED SCALLOPS WITH CHIVE POTATO HASH AND SWEET CORN SAUCE

Steps:

• Make chervil oil
• In blender, purée oil and chervil until chervil pieces are very small, 2 to 3 minutes. Strain through fine-mesh sieve into small bowl, pressing on solids to extract all oil. Set aside.
• Make corn sauce
• In medium saucepan over moderate heat, warm oil. Add onion, carrot, celery, and garlic and sauté, stirring frequently, until vegetables begin to soften, about 7 minutes (adjust heat as necessary to keep vegetables from browning). Add stock and corn cobs, raise heat to moderately high, and bring to simmer. Lower heat to moderate and simmer, uncovered, 45 minutes, adding stock if most of the liquid evaporates. Remove from heat. Using slotted spoon, remove vegetables and corn cobs and discard. Add corn kernels to stock, raise heat to moderately high, and bring to simmer. Lower heat to moderate and simmer, uncovered, 15 minutes.
• While sauce is simmering, make chive potato hash
• In medium heavy skillet over moderate heat, heat oil until hot but not smoking. Add potatoes and sauté, scraping up browned bits every few minutes, until tender and golden brown, about 15 minutes. Remove from heat, stir in salt, pepper, and chives, and keep warm.
• Finish sauce
• Remove from heat and let cool slightly, then purée mixture in blender until very smooth, about 2 minutes. Strain through mesh sieve into large bowl, pressing on solids to extract all liquid. If sauce is too thick to pour, stir in a small amount of additional stock. Stir in salt and pepper and keep warm.
• Make scallops
• In small bowl, stir together coriander, salt, and chile powder. Rinse scallops and pat dry, then sprinkle both sides with coriander mix. In medium heavy skillet heat oil until hot but not smoking. Add scallops and sear until lightly browned and cooked to desired doneness, 2 to 3 minutes per side for medium rare.
• To serve, divide corn sauce among four plates. Top each pool of sauce with 1 tablespoon potato hash and 2 scallops. Drizzle with 1 teaspoon chervil oil and garnish with chervil sprigs.

CORIANDER CRUSTED GRILLED SEA SCALLOPS WITH CHICKPEA SALAD, RED PEPPER VINAIGRETTE AND CILANTRO OIL

Steps:

• Heat the grill to medium-high heat. Combine the ground coriander, cumin and salt in a medium bowl. Brush the scallops with olive oil and dredge on one side only. Grill scallops, spice side down for 2 minutes or until golden brown, turn over and continue grilling for 1 to 2 minutes until just cooked through. Place chickpea salad in the center of the plate, top with 4 scallops per person. Pour vinaigrette around the plate and drizzle with cilantro oil. Garnish with fresh cilantro.
• Combine all ingredients in a medium bowl and season with salt and pepper to taste. Let sit at room temperature at least 30 minutes before serving.
• Heat juice of peppers with honey, saffron, onion, and vinegar until reduced by half or to a thickened consistency. Place in a blender and slowly add the oil until emulsified. Season with salt and pepper to taste. Place in a squeeze bottle
• Blend all ingredients in a blender for about 4 to 5 minutes or, until smooth. Place in a strainer lined with cheesecloth, set over a medium bowl and let the oil slowly drip, do not push through. Place oil in a squeeze bottle.

SEARED SCALLOPS WITH CORN CREAM

Steps:

• Stir corn kernels, chicken broth, 2 tablespoons butter, cayenne pepper, and salt together in a saucepan; bring to a simmer, reduce heat to medium-low, and cook until corn is tender, about 5 minutes.
• Pour corn mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Pour pureed corn mixture through a fine-mesh strainer into a saucepan. Season with salt to taste.
• Toss scallops, Fresno pepper, canola oil, kosher salt, and smoked paprika in a bowl until scallops are completely coated. Separate pepper slices from scallops.
• Heat a large heavy skillet over high heat until very hot, about 5 minutes. Cook scallops in hot skillet until browned on one side, about 3 minutes. Turn and cook on the other side until cooked through, about 3 minutes more. Cook and stir sliced peppers on the side of the skillet while the scallops are cooking.
• Remove skillet from heat; transfer scallops to a plate, leaving peppers in hot skillet. Stir water and 1 tablespoon butter into peppers until butter melts. Drizzle lemon juice over peppers; stir to glaze peppers completely.
• Divide corn cream between four bowls. Place 3 scallops over corn puree and top with glazed peppers. Garnish with radish sprouts.

PAN-FRIED SCALLOPS

Steps:

• Fry the scallops in the olive oil for about 1 min until golden, then flip them over and sprinkle over the garlic cloves and chopped fresh red chilli into the pan. Cook for about 1 min more, then squeeze over the juice of the lime.
• Finish off with roughly chopped coriander and salt and pepper. Serve straight away.

SEARED CORIANDER SCALLOPS WITH BOK CHOY AND HOISIN

Steps:

• Whisk orange juice, hoisin sauce, and ginger in small bowl. Pat scallops dry on paper towels. Sprinkle coriander seeds over top of scallops, pressing to adhere. Heat sesame oil in large nonstick skillet over high heat. Add scallops, coriander side down, and cook just until opaque in center, turning once, about 1 1/2 minutes per side. Transfer scallops to plate. Add bok choy and 2 tablespoons water to skillet; sauté until wilted, about 2 minutes. Using tongs, divide bok choy between 2 plates, then top with scallops. Add hoisin mixture to same skillet; boil until reduced to 1/3 cup, about 2 minutes. Drizzle sauce over scallops and bok choy.
• *Hoisin sauce, a thick mixture of ground soybeans, garlic, chiles, and spices, is used as a condiment and ingredient in Chinese cooking. It can be found in the Asian foods section of many supermarkets and at Asian markets.