Seared scallops with diced salametti

Name: Seared scallops with diced salametti
Prep time: 30 s
Cook time: 15 s
Total time: 45 s
Yield: 4
Ingredients: 125 ml (1/2 cup) unseasoned rice vinegar; 125 ml (1/2 cup) water; 30 ml (2 tbsp.) sugar; 2.5 ml (1/2 tsp.) salt; 1 small red onion, finely sliced; 500 ml (2 cups) chicken broth; 500 ml (2 cups) peaches and cream frozen corn; 15 ml (1 tbsp.) unsalted butter; 60 ml (4 tbsp.) olive oil, divided; 125 ml (1/2 cup) Fantino&Mondello Vermouth and Lemon Salametti, finely diced; 12 U10 scallops, fresh or thawed, patted dry with paper towel; Salt and freshly ground pepper; Microgreens, for garnish (optional)

Diced Chorizo

Are you a seafood lover? You’ll adore this stir-fried scallop recipe. The corn purée, pickled onions and salametti will take your breath away!

Portions

Preparation

30 minutes

Cooking

15 minutes

INGREDIENTS

125 ml (1/2 cup) unseasoned rice vinegar
125 ml (1/2 cup) water
30 ml (2 tbsp.) sugar
2.5 ml (1/2 tsp.) salt
1 small red onion, finely sliced
500 ml (2 cups) chicken broth
500 ml (2 cups) peaches and cream frozen corn
15 ml (1 tbsp.) unsalted butter
60 ml (4 tbsp.) olive oil, divided
125 ml (1/2 cup) Diced Chorizo finely diced
12 U10 scallops, fresh or thawed, patted dry with paper towel
Salt and freshly ground pepper
-Microgreens, for garnish (optional)

PREPARATION

In a small saucepan, bring the rice vinegar, water, sugar, and salt to a boil. Add the sliced onion and remove from heat. Let sit for 30 minutes then refrigerate.*
In a saucepan, bring the chicken broth to a boil. Add the corn and cook for 5 minutes. Drain the corn and keep the stock for another purpose (a soup for example). Using a blender, purée the corn and butter. If needed, add a few spoonfuls of chicken broth. Season with salt and set aside.
In a large skillet, heat 15 ml (1 tbsp.) olive oil over medium heat. Fry the salametti for 2 to 3 minutes stirring occasionally. Set aside on a paper towel lined plate.
In the same skillet, add the remaining olive oil and heat over medium-high heat. Season the scallops with salt and pepper on both sides. Add the scallops to the skillets one at a time and sear 2 to 3 minutes or until they are brown. Flip over, and cook for another 1 minute. Remove from heat and set aside.
Serve the scallops with the corn purée, marinated onions (well drained), diced salametti, and garnish with microgreens.

TIPS

*The marinated onions can be made in advance and stored for up to 2 weeks in the fridge.

Diced Chorizo

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Seared scallops with diced salametti

Diced Chorizo

TIPS

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