RETURNING SOON

Adam's Seared Scallops with Corn Succotash and Habanero Verde

IMG1504
Spicy Seafood
skill level
Easy
time
1-30min
servings
4 to 6
cost
$$
Contributed by :
A taste of Scallops, Habanero Verde, Corn Hash, and Radish Salad.
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ingredients
  • For the Corn: 
  • 2 ears Corn (cleaned)
  • 6 tablespoons Olive Oil
  • Salt and Pepper to taste
  • 1 cup Celery Root (diced)
  • 1/4 pound Spanish Chorizo (diced)
  • 1 White Onion (diced)
  • 1 cup Hatch Chilies (diced)
  • 1 head Fennel (diced)
  • 2 tablespoons Garlic (minced)
  • 1 Lemon (juice to taste)
  • For the Habanero Verde: 
  • 1 pound Tomatillos (peeled)
  • 4 Garlic cloves (whole; unpeeled)
  • 1 small Sweet Onion  (cut into 1/2" rings)
  • 1 Habanero (no seeds)
  • 1/2 cup Cilantro (chopped)
  • Salt and Sugar to taste
  • For the Scallops:
  • 1 pound U10 Scallops
  • Salt and Pepper to taste
  • 2 tablespoons Olive Oil
  • For Plating:
  • 1 teaspoon Micro Cilantro
  • 4 Radishes (cut into matchsticks)
  • 1 teaspoon Olive Oil
  • 1 teaspoon Lemon juice
  • Salt to taste
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 ears Corn (cleaned)
    6 tablespoons Olive Oil
    Salt and Pepper to taste
    1 cup Celery Root (diced)
    1/4 pound Spanish Chorizo (diced)
    1 White Onion (diced)
    1 cup Hatch Chilies (diced)
    1 head Fennel (diced) 
    2 tablespoons Garlic (minced)
    1 Lemon (juice to taste)
    For the Corn: Preheat the oven to 450 degrees. Toss corn with the other 2 tablespoons of oil, and season with salt and pepper. Roast corn in oven until it is tender and begins to brown, remove from oven and cut from cob. Toss the celery root with 2 tablespoons oil, salt and pepper and roast until it is tender and caramelized. In a medium sauté pan over high heat, add 2 tablespoons of oil and chorizo and render until fat comes out. Add onions, peppers, fennel and garlic and sauté until translucent, season with salt, and then add the corn and celery root to the chorizo mixture. Season with lemon and more salt if necessary, reserve warm.
  • 2
    1 pound Tomatillos (peeled)
    4 Garlic cloves (whole; unpeeled)
    1 small Sweet Onion  (cut into 1/2" rings) 
    1 Habanero (no seeds)
    1/2 cup Cilantro (chopped)
    Salt and Sugar to taste
    For the Habanero Verde: In a cast iron skillet or griddle over high heat, add the tomatillos, garlic, onion and habanero until they darken and become soft. Peel garlic and then place all in a blender with the cilantro until a thick puree is formed, adjust seasoning with sugar and salt if necessary.
  • 3
    1 pound U10 Scallops 
    Salt and Pepper to taste 
    2 tablespoons Olive Oil
    For the Scallops: Pat the scallops dry with paper towels. Season with salt and pepper. In a large skillet, heat oil until almost smoking. Add scallops and sear on one side for approximately 2 minutes or until nice and golden. Flip scallops over, shut off heat and hold for plating.
  • 4
    1 teaspoon Micro Cilantro
    4 Radishes (cut into matchsticks)
    1 teaspoon Olive Oil 
    1 teaspoon Lemon juice
    Salt to taste
    For Plating: Place a nice pool of the verde in the center of a plate, spoon the corn hash on top of the verde, place the scallops on top of the corn. Toss the micro cilantro with the radish and dress with olive oil, lemon juice and salt. Place the radish salad on top of the scallops.