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Bronzed Sea Scallop with Fire-roasted Hatch Chili Purée 

Odyssey Gastropub

click to enlarge MATTHEW SCHNIPER
  • Matthew Schniper

Bronzed Sea Scallops in Charred Sweet Corn and Fire-roasted Hatch Chili Purée with Pea Tendrils, Pine NutS and Strawberry Gastrique

For scallops:

12 scallops

canola oil (or bacon drippings for extra smoky flavor)

For bronzing dust:

¼ tsp. black pepper

2 tsp. smoked paprika

½ tsp. chipotle powder

2 tbsp. salt

¼ tsp. granulated garlic

½ tsp. guajillo powder

For charred sweet corn and Hatch chili purée:

1 qt. charred corn kernels

1 c. Hatch chilies, roasted, peeled and seeded

2 c. heavy cream

1 c. chicken stock

2 tbsp. brown sugar

4 cloves roasted garlic

1 tsp. white pepper

salt to taste

For strawberry gastrique:

1½ c. apple cider vinegar

¾ c. cranberry juice

¼ c. brandy

¼ c. brown sugar

12 fresh strawberries

For garnish:

pea tendrils

pine nuts (toasted)

For bronzing dust:

Combine all ingredients.

oddysey1-2-9216e6f86d9a36e9.jpg

For scallops:

Season 3 scallops for each portion with bronzing dust, and sear over medium-high heat. Allow to sit without moving for 3 minutes per side. This will create a nice caramelization on the scallops and toast the spices to a bright red. Be careful to not overfill your pan — no more than 6 or 8 scallops in a standard 10-inch sauté pan or they will steam instead of sear. Rest scallops.

For strawberry gastrique:

Combine first four ingredients over low heat and reduce by 80 percent. Combine with strawberries in blender and spin till smooth. Strain through cheesecloth to remove seeds.

For corn and chili purée:

Combine all ingredients and simmer over low heat for 15 minutes. Blend well in a blender.

For plating:

Draw a grid with strawberry gastrique on a large entrée plate. Spoon 6 small piles of charred corn purée between lines of gastrique. Slice scallops into medallions and lay slices on top of corn purée. Garnish with pea tendrils and toasted pine nuts. Serves 4.

Aftertaste

With autumn being such a wonderful time of the year for food, I had an immensely difficult time highlighting only one ingredient. On that note, I hope you enjoy the focus on corn, strawberry and chilies. This dish is very loosely based on shrimp and grits by way of combining a spicy scallop with the creamy corn purée and adding in a little bit of sweetness and acidity for balance.

— Submitted by Chef Matthew Wilcoxson

  • Odyssey Gastropub

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