Scallops with Corn and Mushrooms
Main Dishes | European cuisine
⏳ Time
1 hour
🥕 Ingredients
11
🍽️ Servings
2
Description
Scallops with Corn and Mushrooms
Ingredients
- Corn Cobs - 2 pieces
- Spanish onions - 1 head
- Butter - 0.7 oz
- Chicken Broth - 5 fl oz
- Heavy cream - 1.1 oz
- Scallops - 3.5 oz
- Oyster Mushrooms - 1.8 oz
- Pickled Chanterelles - 1.8 oz
- Olive Oil - 0 fl oz
- Parsley - 0.4 oz
- Dried Chinese mushrooms - 0.2 oz
Step by Step guide
Step 1
Cut the kernels off the corn cobs with a knife. Finely chop the onion and sauté it in butter until soft.
Step 2
Mix with the corn kernels. Pour in the chicken broth and simmer until cooked, until all the liquid evaporates. Add the cream, salt, and blend until creamy.
Step 3
Grill the corn cob and cut the corn into pieces.
Step 4
Sear the scallops in a hot pan for 10 seconds on each side.
Step 5
Place the scallops on the warmed corn cream.
Step 6
Sauté the finely chopped mushrooms (oyster and champignon) in a hot pan with butter, season with salt, add the grilled corn, parsley leaves, and place on top of the scallops with cream. Drizzle with olive oil mixed with parsley and garlic.
Step 7
As a garnish, sprinkle with mushroom powder – finely ground porcini mushrooms.
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