Recipe courtesy of Jonnatan Leiva
Surf and Turf Scallops, Peas, Corn and Bone Marrow
- Level: Advanced
- Yield: 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 753
- Total Fat
- 49
- Saturated Fat
- 9
- Carbohydrates
- 67
- Dietary Fiber
- 14
- Sugar
- 28
- Protein
- 20
- Cholesterol
- 50
- Sodium
- 1216
- Total: 1 hr 5 min
- Prep: 20 min
- Cook: 45 min
Ingredients
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
Directions
- 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.
Corn:
- 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.
Plating:
- 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.