1 tablespoon Butter 1 tablespoon Olive Oil 1/2 Onion (minced) 4 ears White Corn (peeled and cut off the cob; scraping milk) Salt and Pepper to taste 1 cup Heavy Cream 1/2 cup Chicken Stock
For the Corn Puree: Heat butter and olive oil in a sauté pan, and add the onion to sweat until translucent. Add the corn and corn milk and season with salt and pepper. Add the heavy cream and chicken stock and reduce until thick. Puree in a blender until smooth. Adjust seasoning, if necessary.
2 Duck Breasts (skin only; save meat for another recipe) 1/4 Orange (zested) 1/2 teaspoon Harissa Powder
For the Chicharonnes: Remove the skin from the duck and cut into strips and season lightly with salt, in a saute pan over low heat slowly cook the duck skin until it is crispy, reserving the fat. Season with orange zest and harissa and chop into small pieces.
For the Orange Glaze: In a sauce pan, melt the butter over low heat, then add shallots and sauté until soft. Add the orange juice and reduce until thick.
1 pound Scallops (U10; cleaned) Salt and Pepper to taste
For the Scallops: Pat the scallops dry with paper towels. Season with salt and pepper. In a large skillet, heat duck fat until almost smoking. Add scallops and sear on one side for approximately 2 minutes or until nice and golden. Flip scallops over, and shut off the heat.
1/4 cup Micro Greens
For Plating: Place corn puree in center of a plate, top with scallops and drizzle with orange glaze, top with chicarrones and sprinkle with micro greens.