Seared Scallops Over Sweet Cream Corn from Mister Collins

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


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)