Sea Scallops-Corn Cakes-Orange Honey Butter

April 16, 2014

Corn Pancakes

• 4 oz. pureed fresh corn
• ¼ cup fresh corn kernels
• ½ cup flour
• ⅓ cup milk
• 1 heaping tablespoon sugar
• ¾ teas salt
• 1 teaspoon baking powder
• ⅓ teas baking soda

Combine all ingredients. Allow 20-30 minutes for the batter to foam. When you’re ready to eat, drop by dollops onto a hot griddle – small circles for one scallop, oblong shape to serve two scallops.

Orange Honey Butter

• ½ cup white wine
• ½ cup orange juice
• 1 teaspoon minced garlic
• 1 tablespoon chopped shallot
• 1 sprig fresh thyme
• 2 oz. heavy cream
• ½ lb. butter
• 2 oz. honey

Reduce wine, orange juice, garlic, shallots and thyme. Add cream and reduce again. Whisk in the butter and honey.

Peel a sweet potato, shred on finest grater of a mandolin and fry in batches in hot oil until crispy. Reuse the same pan to sear the scallops.

Sear 6-12 fresh large sea scallops in white wine and olive oil in a cast iron skillet until golden on all sides.

To assemble, lay fresh or wilted arugula on the plate then place a hot corn pancake with 1 or 2 sea scallops on top. Generously glaze with orange honey butter and finish with plenty of sweet potato shoe strings.

Variations: Substitute scallops with any white fish – sea bass, halibut, cod, shrimp