Sep 9, 2013 5:00 PM by Chef Russell Michel
2-3 each U-10 scallops (3 per plate for dinner, 2 scallops per plate for lunch)
2 oz sweet pea emulsion
1 ½ smoked chile beurre blanc
1 ½ oz corn poblano relish
6 ea ½ cherry tomatoes
Cilantro leaves or Micro cilantro
Corn and poblano relish
10 ears Corn (roasted in husk, grilled marking, cut off cob)
3 ea Poblano chile (roasted, seeded, diced
1 ea minced fresh red pepper
Wash and roast corn husk on. Allow cooling and remove husk. Grill to mark only. Cut off the cob and set aside. Grill the poblano chilies until skins are black. Please in a plastic bag to allow the chilies create their own moisture which enables peeling the skins off. Chefs call it sweating the peppers. Then peel and seed the chilies. Then dice. Place the corn, chilies and red pepper in a mix bowl and gently toss. Set aside.
Sweet pea Emulsion
2 cups Peas (thawed)
1 ea lime zest and juice
1 ea lemon zest and juice
½ ea orange zest and juice
½ cup extra virgin olive oil
½ bunch basil
2 stems mint, leaves only
2 T Honey
TT Salt and black pepper
Place all ingredients in a blend and pulse ingredients with EVOO until mixture is smooth and pasty.
Smoked Chili Beurre Blanc
1 cup white wine
1 T shallots, minced
1 T garlic, minced
1 T smoked paprika
1 tsp chipotle powder
1 ea lemon, juiced
1 ½ lb Unsalted butter (room temp)
Place the first 5 ingredients in a sauce pan reducing by 2/3rds over medium heat. Remove from heat allowing tempering for a few minutes. Gradually mount the wine mixture with the softened butter. Add the juice and salt to taste.
Season scallops with salt and black pepper. Place a sauté pan on the stove over high heat. Pre-heat pan then add olive oil. Once oil begins to smoke then add the scallops searing for 1 ½ minutes; season with salt and pepper prior to turning. Turn scallops over cooking for 1 ½ minutes then remove from pan. Allow the scallops to rest.
Heat the corn and chile mixture in a sauté pan for 1 minute.
Plate by placing the emulsion on the plate, then the scallops, then sauce each of the scallops and garnish each scallop with the corn poblano relish. Add the cherry tomatoes for garnish and citrus element.
Enjoy your meal or come to AZul and let us cook it for you. We also add a sweet pea emulsion risotto to this dish that is dynamite!! Thank you for watching.
Chef Russell Michel
Westin La Paloma Resort and Spa
La Paloma Country Club