Ingredients
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12 to 14 extra-large Scallops
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½ cup shelled Marcona Almonds
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3 teaspoons Canola Oil
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½ cup diced Leeks
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1 tablespoon chopped Garlic
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Kernels cut from 3 to 4 medium-size ears Corn
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¼ cup White Wine
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1½ cups packed Arugula
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¾ cup halved cherry Tomatoes
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1 tablespoon Soy Butter
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Kosher Salt
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freshly ground Black Pepper
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Parsley Oil
Directions
Steps
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1
Done
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Gently rinse the scallops under cool, running water and drain on a plate lined with paper towels. Refrigerate until ready to cook, but for no longer than 10 hours. |
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2
Done
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In the bowl of a food processor fitted with the metal blade, pulse the almonds to a fine powder. Do not overprocess or the almonds will turn into almond butter. Set aside. (A mini food processor works very well here.) |
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3
Done
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In large sauté pan, heat 2 teaspoons of the canola oil over medium-high heat and when hot, cook the leeks and garlic for 2 to 3 minutes or until the leeks are translucent. Stir in the corn and cook for about 2 more minutes. Add the wine, bring to a boil, reduce the heat slightly, and simmer briskly for about 30 seconds to give it time to cook off. Use a wooden spoon to deglaze the pan by dislodging any bits of food stuck to the bottom. |
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4
Done
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Add the arugula, tomatoes, and butter to the pan and stir just to mix. Season to taste with salt and pepper and remove from the heat. Cover the pan to keep the vegetables warm while you cook the scallops. |
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5
Done
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Set a large sauté pan over high heat and while it heats, season the scallops with salt and pepper. |
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6
Done
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Add the remaining 1 teaspoon of canola oil to the pan and when it is hot and shimmering, gently put scallops in the pan and sear for 2 to 3 minutes without touching the scallops at all. Using tongs, flip the scallops over and immediately remove the pan from the heat. Leave the scallops in the hot pan for 2 to 3 minutes to allow the residual heat to cook them to perfection. They will be medium to medium-well done. |
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7
Done
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Spoon a generous amount of corn sauté in the middle of each of 4 plates. Top it with 3 or 4 scallops and sprinkle the scallops liberally with almond powder. Using a teaspoon, drizzle the parsley oil around the edge of the plates and serve. |
