The Chef: Laird Boles
The Restaurant: Mister Collins (inside One Bal Harbour Resort and Spa)
The Dish: Seared Scallops over Sweet Cream Corn
Ingredients for Seared Scallops:
3-4 (u-10) sea scallops
sea salt, to taste
black pepper, to taste
2 Tbs of canola oil
6 pieces of asparagus tips
6 cherry tomatoes
2 Tbs of extra virgin olive oil
Method of Preparation:
-Begin by seasoning the scallops with salt and pepper. Then, sear in a hot pan with a touch of canola oil. Finish the scallops in a 400 degree oven for two to three minutes. Chef Laird recommends medium rare.
-Next, brush some extra virgin olive oil over blanched asparagus and cherry tomatoes. Season with salt and pepper and grill.
Serves: 1
Ingredients for Cream Corn:
3 oz of unsalted butter
1 tsp of fresh tarragon, chopped fine
1 tsp of thyme, chopped fine
1/2 cup of shallots, minced
1/2 cup of leaks
1/2 clove of garlic, minced
3 cups of heavy cream
2 qt. of sweet corn kernels
1 tsp of chives, chopped
sea salt, to taste
pepper, to taste
Method of Preparation:
-Start by melting butter in a hot pan. Then, flavor the butter by adding chopped tarragon and thyme. Sauté shallots, leaks and garlic. Cook for one more minute.
-Next, turn up the heat and add heavy cream and the raw sweet corn. Cook the corn as little as possible to maintain a crunch.
-Finish by adding chopped chives and a pinch of salt and pepper.
Serves: 12
To Plate:
Serve the cream corn. Then, brush a little extra virgin olive oil over the scallops and place them around the corn. After, add the grilled asparagus and cherry tomatoes. You can garnish with fresh basil.
Serving Suggestion: Chardonnay
Note:
Take a printed copy of the recipe to the restaurant and receive seven percent off the purchase of a diver scallops meal. (Valid Friday, July 22 to Thursday, July 28 2011.)
FOR MORE INFORMATION:Mister Collins (inside One Bal Harbour Resort & Spa) 10285 Collins Ave. Bal Harbour, FL 33154(305) 455-5460www.mistercollins.com