Grilled Scallops with Tomato Jam and Grilled Corn

Try this recipe for flame grilled scallops with tomato jam, roasted wild mushrooms and grilled corn with herb butter.

Tomato Marmalade:
  • 4 vine ripe tomatoes cut into small chunks
  • juice of 1 orange
  • zest of 1 orange
  • 3 tablespoons of balsamic vinegar
  • 1/2 teaspoon of ground cinnamon
  • 2 cloves
  • 3/4 cups of sugar
  • Kosher salt and cracked black pepper to taste
3-Onion and Basil Butter:
  • 1 tablespoon of olive oil
  • 1/2 small diced small sweet onion
  • 2 cloves of finely minced fresh garlic
  • 1/2 cup of sliced green onions
  • 1/2 pound of softened unsalted butter
  • 3 tablespoons of chiffonade basil
  • Kosher salt and fresh cracked black pepper to taste
Cilantro-Lime Butter:
  • Juice 1 lime
  • zest of 1 lime
  • 3 tablespoons of chopped fresh cilantro
  • 2 tablespoons of honey
  • 1/2 pound of softened unsalted butter
  • Kosher salt and fresh cracked black pepper to taste
Mushrooms:
  • 1/2 pound of sliced shittake mushrooms
  • 1/2 pound of sliced oyster mushrooms
  • 6 strips of chopped bacon
  • Kosher salt and fresh cracked black pepper to taste
Scallops:
  • 1 pound of fresh scallops
  •  3 tablespoons of olive oil
  • 1 ounce of unsalted butter cut into small pieces
  • 4 ears of corn un-shucked
  • Kosher salt and fresh cracked black pepper to taste
Serves 2 to 3
 
Procedures
  1. Tomato Marmalade: Bring all ingredients in a pot to a boil.  Once boiling, turn to low heat and simmer for 90 minutes.  The mixture will become very thick, like jam. Adjust the seasonings with salt and pepper and set aside.
  2. 3-Onion Butter: Combine all ingredients in a bowl and mix until completely combined.  Place in the refrigerator to keep cool.
  3. Cilantro Butter: Combine all ingredients in a bowl and mix until completely combined.  Place in the refrigerator to keep cool.
  4. Mushrooms: Cook the chopped bacon in a large saute pan on high until crispy. Once browned and crispy remove the bacon lardons from the pan and add in the mushrooms and caramelize in the rendered bacon fat.  Once the mushrooms are brown add back in the cooked bacon and adjust the seasonings with salt and pepper and set aside.
  5. Corn: Cook the un-shucked corn directly on the grill (450° to 550°) for 10 to 12 minutes or until the husks start to turn brown and crisp on the outside.  Once cooked, remove from the heat and shuck.
  6. Scallops: Line up the scallops in the center of a long cut piece of tin foil.  Drizzle the olive oil all over the scallops and place a small chunk of butter on each scallop.  Season the scallops with salt and pepper.  Next, simply fold up the foil into a pouch or tent and place directly on the grill (450° to 550°)  and cook for 10 to 12 minutes.
  7. To Plate: Serve the scallops with the sauteed mushrooms and bacon and tomato marmalade.  Pair up the grilled corn with the compound butters.

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