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| | From: sportstarr10 (Original Message) | Sent: 8/19/2008 8:13 PM |
Cornmeal Crusted Scallops with Corn Relish Instructions Corn Relish: In a medium skillet, heat 1 teaspoon of the oil over medium-high heat. Add the corn and cook, stirring until starting to caramelize, about 4 minutes. Add the garlic, 1/4 teaspoon of the salt, 1/8 teaspoon of the pepper, the cumin, and coriander, and cook, stirring, until fragrant and the corn is caramelized, about 1 minute. Remove from the heat and let cool slightly. In a bowl, combine the corn and the remaining ingredients. Adjust the seasoning, to taste, and let rest for 1 hour before serving. Scallops: Lightly season both sides of the scallops with salt and pepper. In a medium bowl, beat the eggs with the water and 2 teaspoons of the Essence. In another bowl, combine the masa harina, flour and the remaining 4 teaspoons of Essence. One at a time, dip the scallops in the egg wash, letting the excess drip off, then dredge in the masa mixture to coat evenly. In a medium saucepan, heat enough oil to come 2 inches up the side of the pan over medium-high heat to 365 degrees F. Add the scallops in batches and cook until golden brown, about 2 minutes. Transfer to paper towels to drain and lightly season with Essence. Divide the corn relish among 4 plates and arrange 6 scallops on top. Garnish with the chopped herbs and serve immediately. Yield: 4 servings Ingredients - 24 sea scallops (about 1 pound), tough side mussels removed and patted dry
- Salt
- Freshly ground black pepper
- 2 large eggs
- 1 tablespoon water
- <RECIPE_ID:14>6 teaspoons Essence, plus more for dusting
- 1 cup masa harina
- 1/2 cup all-purpose flour
- Vegetable oil
- Chopped fresh herbs, garnish
- CORN RELISH:
- 4 teaspoons olive oil
- 1 1/2 cups corn kernels
- 1 1/2 teaspoons minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 cup chopped red onions
- 1/2 cup chopped seeded tomatoes
- 1 tablespoon white wine vinegar
- 4 teaspoons minced fresh cilantro
- 1 firm-ripe avocado, peeled, seeded, and cut into small dice
Essence Instructions Combine all the ingredients in a small mixing bowl and blend well. Store in an airtight container in your spice cabinet for up to 3 months. Yield: about 1 1/2 cups
Ingredients - 5 tablespoons sweet paprika
- 1/4 cup salt
- 1/4 cup garlic powder
- 2 tablespoons freshly ground black pepper
- 2 tablespoons onion powder
- 2 tablespoons cayenne
- 2 tablespoons dried oregano
- 2 tablespoons dried thyme
</RECIPE_ID:14> |
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