By Bonnie Walker
Posted on28 October 2009.
Robert Del Grande's treatment of sea scallops is tempting whether served as an appetizer or as a meal.
Sea Scallops Roasted in Green Corn Husks with Fresh Corn Mayonnaise
Fresh Corn Mayonnaise:
1 whole ear corn, trimmed of husks and silk, reserve some of the longer pieces of husk
1 tablespoon butter
1/4 cup mayonnaise
1 tablespoon extra-virgin olive oil
2 tablespoons fresh lime juice
1/4 teaspoon salt
1 tablespoon Mexican crema
2 tablespoons grated (or crumbled) cotija cheese
8 large sea scallops
8 wooden skewers
2 tablespoons butter
Hot red chile flakes, for garnish, if desired
On a box grater set over a bowl, grate the ear of corn to produce a course purée. Try not to grate any of the cob.
Melt butter in small skillet over medium heat. Add puréed corn and stir until thick and creamy. The mixture should resemble fresh scrambled eggs. Cool the mixture in a medium bowl.
When mixture is cooled, stir in the mayonnaise, olive oil, lime juice and salt and whip until smooth. Add the crema and cotija cheese and stir to blend.
Trim fresh corn husks lengthwise to the approximate thickness of the scallops. As tight as possible, wrap each sea scallop with the corn husk and secure with the skewer. The scallop will be wrapped only around the outside edge, like a scallop wrapped in bacon. The face of the scallop is exposed on both sides. Remove the skewer when plating, but leave the the corn husk around the scallop. It should release easily.
In a skillet large enough to spaciously hold the scallops, melt the butter over medium heat. Add the scallops and gently sauté until they are browned on both sides. You want them to be cooked through, but not overcooked. Remove from heat.
Transfer scallops to serving plates. Spoon some of the fresh corn mayonnaise on each scallop. Very lightly sprinkle with the red chile flakes, if desired.
Makes 4 appetizer servings (2 scallops each).
From Robert Del Grande