This is a simplified version of the starter recipe - Scallops with Sweetcorn Puree and Quail's Eggs which I posted a couple of years ago. The magic of this recipe lies in the rich sweetcorn puree.
Searing scallops on high heat brings out their fresh briny flavor and the sweetcorn puree brings out the sweetness of the scallops. Combine these with the bursting of the ikura orbs in your mouth, Oh my... I can literally hear the song playing through my head.... And I think to myself, what a wonderful world! :)
You can prepare the puree days ahead, keep in the fridge and heat up when needed. On the actual day, it will take you just minutes to serve this impressive dish.
8 large scallops, shelled and cleaned
sea salt and pepper
4 tbsp olive oil
150g frozen sweetcorn
1 tsp caster sugar
50ml chicken stock
75ml double cream
Micro greens (Green pea sprouts)
4 tsp Ikura
olive oil, to drizzle
Melt the butter in a medium pan and add the sweetcorn and sugar. Stir over high heat for 1-2 minutes, then add the stock and cream. Bring to boil, lower the heat and simmer uncovered for 10 minutes or until the sweetcorn is soft.
Purée the mixture with a handheld blender until smooth. Push the puree through a fine sieve and discard the pulp.
Return the puree to the pan and season with salt and pepper to taste.
The sweetcorn puree should be the consistency of thick cream; if it is too thick, add a dash of hot water. Reheat just before serving.
Heat a large heavy-based frying pan until very hot, then add half the olive oil. Lay the scallops in the pan and cook for 1-1.5 minutes on each side; they should feel slightly springy when pressed. Lift them out onto a warm plate and set aside.
To plate, arrange two scallops on each warm serving plate.
Spoon warm sweetcorn puree over the scallops.
Place pea sprouts sparsely over the sweetcorn puree. Top the scallops with a teaspoon of Ikura, then drizzle over a little olive oil.
Serve at once.