Surf and Turf Scallops, Peas, Corn and Bone Marrow

Total Time:
1 hr 5 min
20 min
45 min

5 servings

  • Peas:
  • 1 1/2 cups green English peas
  • 1 1/2 cups fresh favas
  • Corn:
  • 6 whole yellow corn on the cob
  • Splash cream
  • Salt and freshly ground black pepper
  • 5 carrots
  • 2 small yellow onions
  • 3 tablespoons unsalted butter
  • 1/2 cup fresh favas
  • 1/2 cup English peas
  • Bone Marrow:
  • 5 marrow bones, marrow removed from bone
  • 1/4 cup all-purpose flour
  • 1/2 tablespoon Aleppo chili pepper
  • Vegetable oil
  • 1/2 pound cleaned fresh scallops
  • Plating:
  • 1 lemon
  • 3 oranges
  • 1 package micro mix
  • Maldon sea salt
  • Bring a pot of salted water to a boil, make sure that there is an ice bath ready. Blanch the peas and favas separately. Drain and immediately add them to an ice bath

  • Remove kernels from the corn cobs and reserve the cobs. Add the cobs to a pot with water and cook for 25 minutes to create a quick stock. Next, run the corn through a juicer, strain the liquid and heat slowly in a stainless pot. Add a touch of cream to reinforce the sauce, season with salt and pepper and set aside. Next, finely dice the carrots and onions. Add the butter to a saute pan over medium heat and add the carrots, onions, favas, peas. Cook until tender. Stir in some of the corn stock to make a sauce. Remove from the heat, season with salt and pepper and reserve.

Bone Marrow:
  • Combine the flour and chili pepper. Toss the bone marrow lightly with the flour mixture. Place the marrow in a pan and bake in a preheated 350 degree oven for about 8 to 10 minutes. Heat a skillet with some oil, add the scallops and cook until golden brown on each side.

  • To plate: place a line of the sauce down on each dish. Top with the blanched peas and favas. Using a zester, zest some of the lemons and oranges and sprinkle over the vegetables. Place the scallops and roasted bone marrow around the vegetables and. garnish with micro mix and sea salt.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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