INSHELL SCALLOPS
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Who has ever seen a live in-shell sea scallop? We would say that you are part of a small minority at this point! You might think they are intimidating, but we are here to help.
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ICO doesn’t necessarily grow scallops, but we are big supporters of the industry. This past spring we partnered with the Maine Aquaculture Cooperative to sell their Maine sea scallops - an investment in a future sustainable industry. The scallops come from Red’s Best in Boston, which supplies most of
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our seafood at our restaurants (Island Creek Oyster Bar, Row 34, and Les Sablons) These scallops were harvested from F/V Mama Tried from Hyannis, MA.
Scallops, unlike oysters, are not dead if they are gaping. They should be open. When you try to pull them apart though, there should be some resistance, or they might close on you. To crack them open, use a butter knife (a clam knife works too) and pry open the back hinge. Slide the butter knife along the top of the shell to separate the meat from the top shell. Pull the top shell off. Cut below all of the meat, as you would an oyster, to separate it from the shell. Remove the scallop muscle from the rest of the meat with your hands. If you do it correctly, it will actually all pull away from the scallop in one piece. You might want to use gloves though as it does get a bit messy! Save scallop shells for meal presentation.
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HOW TO SHUCK AND CLEAN YOUR SCALLOPS:
Scallops w/ Corn Puree
DIRECTIONS:
Increase the speed on blender and drop in 1 tablespoon cube of cold unsalted butter
Combine all ingredients
Put into quart container and reserve (you can make this days before!)
Bring the mixture up to a boil and then reduce to a simmer. Careful not to boil over...its easy to do!
SALAD:
Cook this mixture until the corn kernels are tender Remove the thyme Strain the corn reserving the cream
½ lb of smoky slab bacon 2 cups of corn kernels (blanched*, shocked, dried) 1 large heirloom tomato cut into 1/2 inch dice Handful of torn basil Vinaigrette - see below
DIRECTIONS: Cut 1 lb thick bacon into lardons (thick julienne) and sear on medium heat until crispy Remove bacon from pan reserving 4 tablespoons of bacon fat *Blanch corn Bring a pot of salted water up to a simmer. Prepare an ice bath by making a bowl of water with ice cubes
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RECIPE
2 cups of corn kernels (fresh not frozen) 3/4 cups of heavy cream 1 Thyme sprig White Pepper & Salt
Put the corn into a blender - blend on medium while slowly adding reserved cream until you’ve reached the desired consistency (similar to greek yogurt)
SCALLOPS W/ CORN PUREE
CORN PUREE:
SCALLOPS W/ CORN PUREE
SALAD DIRECTIONS CONTINUED: Drop corn into simmering water until barely al dente (about a minute) Take corn out and immediately place into ice bath Once cooled, drain and dry
COMPOSE DISH: Heat olive oil in pan - make sure oil in the pan is near or at the smoke point (ie really hot) Season scallops with salt & pepper
VINAIGRETTE: ⅟4 cup cider vinegar ½ cup olive oil 4 tbs bacon fat salt & pepper
DIRECTIONS: Put vinegar in bowl Add salt and black pepper Whisk in oil and bacon fat To make salad: Add in blanched corn, torn basil, reserved bacon, tomatoes and enough vinaigrette as you’d like
Place them in pan being careful not to crowd them Leave untouched for about 4 minutes so scallops can brown (carmelize) on the bottom Then flip them, cook for a minute Toss butter in the pan and baste the scallops quickly. Remove from heat Smear corn puree down on plate Scallops arranged on puree Corn Tomato salad scattered on top Garnish with fresh basil and enjoy!
RECOMMENDED WINE: pinot or chardonnay
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