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Overal Rating: 8 [?]

KITCHEN 1540

 

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1540 Camino Del Mar, Del Mar, CA 92014

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Day Boat Scallops with popcorn puree, organic corn, summer truffles, and bliss maple

Kitchen 1540

Chef McCabe uses his culinary creativity to convey his take on the good old American Cracker Jack. These seared scallops offer a nice balance of sweet and salty, and is an accurate demonstration of Chef McCabe's innovative take on modern American cuisine.

 
Serves: 4 Vegetarian: No
Preparation Time: 01:00
 Cuisine: American
Difficulty: Difficult Meal Type: Dinner
Main Ingredient: scallops Dish Type: Appetizer
Main Cooking Method: Sauté Season/Occasion: Any Occasion

For the Scallops

Ingredients

  • 8-10 day boat Scallops
  • 2 tsp. unsalted butter
  • 2 tsp. olive oil
  • 2 tsp. kosher salt
  • 1 tsp. freshly ground black pepper

Directions

Remove the small side muscle from the scallops and thoroughly pat dry.
 

For the Popcorn Puree

Ingredients

  • 4 C. popped popcorn
  • 2 L liquid nitrogen
  • 1 shallot, sliced
  • 1 C. white wine
  • 2 C. heavy cream

Directions

Place two cups of the popcorn in a metal bowl, add liquid nitrogen and toss until frozen. Run the frozen popcorn through a juicer and process until the popcorn is ground. There will be two different textures, one course and one fine. Keep seperate and reserve. Repeat with the remaining popcorn. Place shallot and white wine in a medium sauce pot and reduce by 3/4. Add the cream and reduce by half and strain. Add the fine ground popcorn powder to the cream and mix until a puree is formed. Season with salt.

Note

Special equipment/Ingredients: Liquid nitrogen, juicer
 

For the Organic Corn

Ingredients

  • 2 ears of corn, cut off the cob
  • 1 tsp. shallots, minced
  • 1/2 tsp. garlic, minced
  • 1 Tbsp. butter

Directions

In a small saute pan heat butter and add the corn, shallot and garlic and saute until lightly caramelized. Season with salt and pepper and reserve.
 

To Serve

Ingredients

Directions

Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, dredge one side of the scallop in the course popcorn powder and gently add them to the pan, making sure they are not touching each other. Sear the scallops for 2 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Spread the popcorn puree on four dinner plates and place two scallops on each plate. Add popcorn, shaved truffles, sauteed corn and drizzle with Bliss maple syrup. Serve immediately.