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Seared Scallops With Wild Mushrooms, Tomato Jam Snd Grilled Corn

Learn how to properly sear fresh scallops and serve them over a saute of wild mushrooms. Slow roasted tomato jam goes perfect on top of the seared scallops and the herb butter for the grilled corn is perfect.
For the tomato marmalade:
  Tomatoes 4 Medium, ripe and cut into small chunks
  Orange 1 Medium, juiced
  Orange zest 2 Tablespoon
  Balsamic vinegar 3 Tablespoon
  Ground cinnamon 1 Teaspoon
  Cloves 2 Medium
  Sugar 3 Cup (48 tbs)
  Kosher salt 1 Pinch
  Cracked black pepper 1 Pinch
For the 3-onion and basil butter:
  Olive oil 1 Tablespoon
  Sweet onion 1 Small, dice
  Garlic cloves 2 Small, dice
  Green onions 1 Cup (16 tbs), slice
  Unsalted butter 1 Pound, softened
  Basil 3 Tablespoon, chiffonade
For the cilantro-lime butter:
  Lime 1 Medium, juiced
  Lime zest 1 Tablespoon
  Fresh cilantro 3 Tablespoon, chop
  Honey 2 Tablespoon
  Unsalted butter 1 Pound
  Kosher salt 1 Pinch, softened
For the mushrooms:
  Shitake mushrooms 1 Pound, slice
  Oyster mushrooms 1 Pound, slice
  Bacon 6 Medium, strips
  Kosher salt 1 Teaspoon
  Cracked black pepper 1 Teaspoon
For the scallops:
  Scallops 1 Pound, fresh
  Olive oil 3 Tablespoon
  Unsalted butter 1 Ounce, cut into small pieces
  Corn 4 Medium, unshucked

1. For the Tomato Marmalade: In a pot, add Tomatoes, orange, orange zest, balsamic vinegar, ground cinnamon, cloves, sugar, kosher salt and cracked black pepper and bring to a boil.
2. Once boiling, turn to low heat and simmer for 90 minutes.
3. The mixture will become very thick, like jam.
4. Adjust the seasonings with salt and pepper and set aside.
5. For the 3-Onion Butter: In a bowl, add Olive oil, sweet onions, garlic cloves, green onions, unsalted butter, basil, kosher salt and cracked black pepper and mix until completely combined.
6. Place in the refrigerator to keep cool.
7. For the Cilantro Butter: In a bowl, add lime, lime zest, cilantro, honey, unsalted butter, kosher salt and cracked black pepper and mix until completely combined.
8. Place in the refrigerator to keep cool.
9. For the Mushrooms: In a large saute pan, cook the chopped bacon on high until crispy.
10. Once browned and crispy remove the bacon lardons from the pan.
11. Add in the mushrooms and caramelize in the rendered bacon fat.
12. Once the mushrooms are brown add back in the cooked bacon and add salt and pepper and set aside.
13. Corn: Cook the un-shucked corn directly on the grill (at about 450° to 550°) for 10 to 12 minutes or until the husks start to turn brown and crisp on the outside.
14. Once cooked, remove from the heat and shuck.
15. For the Scallops: Line up the scallops in the center of a long cut piece of tin foil.
16. Drizzle the olive oil all over the scallops and place a small chunk of butter on each scallop.
17. Season the scallops with salt and pepper.
18. Next, simply fold up the foil into a pouch or tent and place directly on the grill (450° to 550°) and cook for 10 to 12 minutes.

19. Serve the scallops with the sauteed mushrooms and bacon and tomato marmalade.
20. Pair up the grilled corn with the compound butters.

21. Serve as main course.

Recipe Summary

Difficulty Level: 
Main Dish
High Fiber, High Protein
Preparation Time: 
40 Minutes
Cook Time: 
120 Minutes
Ready In: 
0 Minutes

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