Scallops o/ Charred Miso Corn Purée

I went out on a complete whim on this one, but I had a vision and I must say, the result far exceeded my imaginary expectations. This sweet corn purée is drinkable, it is so good. It has a hint of miso for savory depth and salt that amplifies that candy sweet corn flavor in the best way. You would think that sweet scallops over a sweet purée would be too much, but just trust me. It works.

This recipe is very minimal prep. The most annoying step is straining the purée which I highly recommend to remove the tougher corn skins. The creamy texture and the delicate flaky scallop mesh perfectly. Pair with some summer squash and sungold tomatoes for that an acidic lift and color pop!

PREP TIME: 30 minutes

COOK TIME: 20 minutes

TOTAL TIME: 50 minutes

Ingredients (2 servings)

For the corn purée:

• 2 corn husks, kernels shaved off the cob (reserve a handful for the veg side)

• 2 tsp white miso paste, whisked with 2 tbsp water

• salt & pepper

• neutral oil

• ¼ cup heavy cream + whole milk to thin if necessary

For the scallops:

• 6 jumbo dry scallops*

• Salt & Pepper

• High smoke point neutral oil

  *Dry scallops are fresh and not treated with chemicals to preserve them, allowing them to sear beautifully. Wet scallops will release moisture while they cook and a sear is near impossible. You run the risk of a rubbery, pale scallop. Dry scallops are non-negotiable for me.

For the summer squash

• 3-4 small summer squash, bias cut*

• 2 cloves garlic, roughly minced

• a handful of corn kernels

• Olive oil

• Salt & Pepper

  *Bias cut is on the diagonal or a 45 degree angle. This time I cut lengthwise then bias cut into 2” segments.

Finishing:

• Chili oil

• Flaky salt

• Thinly sliced jalapeño

Step 1: For the Purée

1. Fry corn kernels in a hot cast iron or stainless steel pan for 5-7 minutes on medium heat. Be careful sometime they “pop” out of the pan. Add a pinch of salt and fresh cracked pepper.

2. Remove from heat and add to food processor or vessel for immersion blender. Add miso/ water mixture. Pulse until the corn forms a thick paste. Add ¼ cup of heavy cream and continue blending for about a minute, adding a splash of milk a little at a time until it is relatively thin but not too runny.

3. Strain through a fine mesh sieve into a glass or measuring cup, preferably with a spout. You can warm this just before plating the scallops.

Step 1: Sautée the Veg

1. Add squash cut side down to a pan on medium heat.

2. Leave for a few minutes undisturbed to get a nice char before flipping. Flip and add the handful of corn, a tbsp of butter, and your minced garlic. Turn the heat to low and simmer until the garlic is fragrant. Season with salt and pepper and plate.

Step 1: Sear the Scallops

1. Heat a stainless steel pan on medium high heat for a few minutes until water beads on the surface. Add a splash of neutral high smoke point oil to the pan.

2. Pat the scallops dry of any surface moisture.*

3. Evenly space the scallops on the pan, careful not to crowd (or they will steam not sear). Press firmly to ensure good surface contact. Set a timer for 2 minutes, turn the heat down to medium/ medium low. DO NOT TOUCH THEM. Walk away if you have to, but for the love of god, do not move them while side 1 is searing.

4. Flip and cook for 20-30 seconds on the second side. This prevents overcooking your precious scallops while allowing the natural sugars to caramelize on the presentation side.

5. Immediately remove scallops from the pan. Warm the purée, pool onto the plate and top with three scallops alongside the veggies. Garnish with flaky salt, jalapeño and chili oil if you like a little heat. It complements the sweet corn beautifully.

   *I don’t salt scallops beforehand, only after. Personal preference as salt draws moisture to the surface and makes a sear harder to achieve. I know seasoning from within and salting seafood in advance can have it’s benefits. Either way, pat the scallops dry before adding to the pan.