Seared Scallops with Corn Purée, Marinated Onions, and Diced Salametti Aperitivo

Portions

4

Preparation

30 minutes

Cooking

15 minutes

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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)

PREPARATION

  1. 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.*
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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