Seared Wild Alaskan scallops on top of a sweet and smokey mezcal corn puree finished with lime zest.
Corn puree was made with sweet corn puree and a mezcal syrup I made by reducing some mezcal, agave, and lime juice until I had a thick syrup consistency. I added that to the blender while making the corn puree to add a nice smokey tang to the corn.
Scallops were seared on carbon steel in avocado oil and finished with a pinch of salt.
earthangelllllll on
Sounds amazing! I just can’t stop staring at the hunk of maldon.
jacestar on
for 3 scallops i feel it needs something else ( maybe charred onion or some kind of smoked beet?) , too much protein to be just a starter/tasting menu but that sear is perfect, also with mezcal black/smoked salt would go well here
cheffredy on
It certainly looks amazing.
My only concern is the little bubbles on the sauce. I know for experience that when sauces start to bubble is because bacteria has found a perfect spot to survive and it’s thriving on.
sjo33 on
This looks and sounds right up my street. I don’t think it’s too big for a starter, nor that it needs anything else, but I’m not a pro!
5 Comments
Seared Wild Alaskan scallops on top of a sweet and smokey mezcal corn puree finished with lime zest.
Corn puree was made with sweet corn puree and a mezcal syrup I made by reducing some mezcal, agave, and lime juice until I had a thick syrup consistency. I added that to the blender while making the corn puree to add a nice smokey tang to the corn.
Scallops were seared on carbon steel in avocado oil and finished with a pinch of salt.
Sounds amazing! I just can’t stop staring at the hunk of maldon.
for 3 scallops i feel it needs something else ( maybe charred onion or some kind of smoked beet?) , too much protein to be just a starter/tasting menu but that sear is perfect, also with mezcal black/smoked salt would go well here
It certainly looks amazing.
My only concern is the little bubbles on the sauce. I know for experience that when sauces start to bubble is because bacteria has found a perfect spot to survive and it’s thriving on.
This looks and sounds right up my street. I don’t think it’s too big for a starter, nor that it needs anything else, but I’m not a pro!