SEARED SEA SCALLOP WITH SMOKED CORN AND BACON HASH AND CILANTRO INFUSED OIL
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Render three strips bacon until crispy. Remove bacon reserve bacon fat. Sweat 1 c diced red onion and 1 tsp chopped garlic for two minutes. Then add 1 c fresh diced tomatoe, 2 small diced russet potatoes, 1 c black beans and 2 c fresh corn (smoked and removed from cob) and sweat for 2 more minutes. Then add 2 tsp fresh cilantro and ½ c coconut milk and simmer for 10 minutes over low heat until potatoes tender. Placed hash in mound in late and top with seared scallops. To sear them pat try with paper towel, season with salt and pepper and pay fry for two minutes on each side over medium heat. Then drizzle with cilantro oil. Puree in food processor 1 bunch cilantro, 1 c evoo, slat and pepper and refrigerate for at least 4 hours. I tried this 3/09. The hash was a ton of work and was ok. The scallops were very good. The oil was good but a mess. Receipe called for it to be done in a blender and that leaked all over so don’t use that. It took a long time to make the hash.