Sea Scallops with Corn Puree & Pulled Pork

By Gibby

modified from a standard corn puree recipe.

Ingredients

• 10 large Scallops
• 2 slices of double smoked bacon
• 1 can niblet corn
• 1/2 cup whipping cream
• 2 tbsp of butter
• 1 shallot chopped
• 1 tsp of chilli pepper
• 3 oz of cooked shredded pulled pork (not seasoned)
• 1/2 cup Canola Oil

Preparation

Step 1

Heat a frying pan with 1 tbsp of oil. Add finely chopped bacon Cook for about 2 to 3 minutes until rendered but not brown, and your chopped shallot, chilli, and sauté until softened then add half canned corn. Heat through, Add heavy cream and puree mixture. Now add remaining corn and pulled shredded pork(or boil a pork hock or 2 chops with bone until fall off bone), heat through and Set aside.

Preheat a second frying pan with remaining oil and and when steaming hot add your scallops. Only flip 1 time. Once you flip add the other 1 tablespoon of butter. This will give the rich flavour and brown the scallops to give a great colour.

Divide corn puree on centre of 5 plates and place 2 scallops on each...Enjoy!