Capesante con Crema di...Capesante con Crema di Granturco e Corallo al Nero

Pan-seared U-10 diver scallops served over a silky sweet corn crema, accented with crispy guanciale lardons and a dramatic, lacy squid ink coral tuile.

Ingredients

Cooking Instructions

1. 01

   Render the guanciale: Cook the guanciale lardons in a cold skillet over medium-low heat until crispy and the fat is fully rendered. Remove the crispy guanciale with a slotted spoon and drain on paper towels. Reserve the rendered fat in a small bowl.

2. 02

   Make the sweet corn crema: In a saucepan, melt the butter with 1 tablespoon of the reserved guanciale fat over medium heat. Sauté the minced shallot until translucent. Add the sweet corn kernels and cook for 3 minutes. Pour in the vegetable stock and simmer gently until the corn is tender, about 8 minutes. Stir in the heavy cream and bring to a bare simmer. Transfer the mixture to a high-speed blender and process until completely smooth. Pass through a fine-mesh chinois/sieve to remove any solids. Season with salt and white pepper to taste. Keep warm.

3. 03

   Prepare the squid ink coral tuile: In a small bowl, vigorously whisk together the water, grape seed oil, flour, and squid ink until smooth and fully emulsified. Heat a clean, dry, non-stick skillet over medium-high heat. Pour a small ladle of the batter into the hot dry pan. The mixture will bubble and splatter vigorously. Cook undisturbed until the bubbling stops and a lacy, dry, paper-thin tuile forms. Carefully lift with an offset spatula and drain on paper towels. Repeat to make 4 tuiles.

4. 04

   Sear the scallops: Pat the scallops completely dry with paper towels and season both sides lightly with fine sea salt. Heat a heavy-bottomed cast-iron skillet over high heat until smoking. Add 1 tablespoon of the remaining rendered guanciale fat. Place the scallops in the pan, leaving space between them. Sear undisturbed for 2 minutes until a deep, golden-brown crust forms. Flip and sear for an additional 45 seconds. Immediately transfer to a plate to rest.

5. 05

   Assemble the dish: Spoon a generous pool of the warm sweet corn crema onto the center of four pre-heated shallow bowls. Arrange three seared scallops on top of the crema. Scatter the crispy guanciale lardons around. Gently rest a piece of the black squid ink coral tuile on top of the scallops. Garnish with micro basil and a delicate drizzle of premium extra virgin olive oil. Serve immediately.