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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep11 - Seared Scallops with Corn Purée and Crumbed Crackling


Team:Nev & Kell

Prep:10 mins

Cook:20 mins

Serves:4

 

INGREDIENTS

20cm x 10cm piece pork rind

2 tsp lemon juice

1 tbs olive oil

Salt and pepper, to season

12 large scallops, without roe

 

Corn Puree

2 tsp olive oil

1 small leek, white part only, finely chopped

2 garlic cloves, crushed

2 cobs corn, kernels removed

100ml chicken stock

60ml (¼cup) thickened cream

 

METHOD

  1. Preheat oven to 200C.
  2. Pat pork rind dry and lightly score all over. Rub all over with lemon juice and half the oil. Season with salt. Place on a rack on an oven tray.
  3. Cook for 50 minutes or until crisp and golden. Set aside to cool completely, then coarsely chop. Transfer to a food processor and process until fine crumbs form. Season.
  4. To make corn purée, heat oil in a medium saucepan over medium heat. Add leek and garlic and cook, stirring, for 5 minutes or until softened. Stir in remaining ingredients and simmer for 10 minutes or until corn is very soft and liquid has reduced and thickened. Transfer to a blender and blend until smooth. Season.
  5. Heat remaining oil in a large non-stick frying pan over high heat until very hot. Season scallops, then add to pan and cook for 1 minute. Turn and cook for a further 40 seconds.
  6. Divide corn purée among serving plates and top with scallops. Sprinkle over crumbed crackling to serve.

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