Pan Seared Scallops with Sweet Yellow Corn and Black Truffle Succotash with Red Pepper Nage Recipe

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Pan Seared Scallops with Sweet Yellow Corn and Black Truffle Succotash with Red Pepper Nage
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Ingredients
22
Count
Nutrition
3827
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. For the corn: Add the milk and 2 cups water to a 3- to 4-quart pot and bring to a simmer. Add the butter, salt and sugar and cook until the butter has melted. Add the corn, cover, and cook until tender, about 45 minutes.
  2. Remove the corn from the pot and cool down enough to handle, then cut off the kernels with a knife. (Hint: it will be easier to remove the kernels from the cob if still warm.)
  3. For the red pepper nage: Meanwhile, preheat the oven to 400 degrees F.
  4. Mix together the oil, shallots, garlic, peppers, tomatoes, thyme and salt and white pepper to taste, making sure to coat all the ingredients evenly with the oil.
  5. Lay all the vegetables on a baking sheet and roast for about 20 minutes. Transfer to a blender and mix until smooth.
  6. Heat the heavy cream in a saucepot and bring to a boil. Pour the cream into the vegetable mixture and blend until incorporated. Strain the nage through a fine-mesh strainer.
  7. For the scallops: Heat 1 teaspoon of the grapeseed oil in a saute pan until hot (about 350 degrees F), and then sear the scallops until golden brown on both sides.
  8. Heat the remaining oil in a separate saute pan. Add the garlic and shallots and cook until soft, and then add the corn and cook for a few minutes. Turn down the heat and add the truffles, if using, the chives and tomatoes. Just before serving, add the butter and cook until melted and incorporated. Season with salt and white pepper.
  9. To plate this dish, we use an 8-inch round white plate. First, place a small amount of the corn succotash in the center of the dish. Place the browned scallops directly onto the corn. Finally, spoon a few ounces of the red pepper nage around the corn and serve.
  10. This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3827.19 Kcal (16024 kJ)
Calories from fat 2475.1 Kcal
% Daily Value*
Total Fat 275.01g 423%
Cholesterol 706.45mg 235%
Sodium 4057.43mg 169%
Potassium 4773.04mg 102%
Total Carbs 324.4g 108%
Sugars 90.05g 360%
Dietary Fiber 33.4g 134%
Protein 66.74g 133%
Vitamin C 406.7mg 678%
Vitamin A 4mg 132%
Iron 5.2mg 29%
Calcium 930.5mg 93%
Amount Per 100 g
Calories 152.75 Kcal (640 kJ)
Calories from fat 98.78 Kcal
% Daily Value*
Total Fat 10.98g 423%
Cholesterol 28.19mg 235%
Sodium 161.93mg 169%
Potassium 190.49mg 102%
Total Carbs 12.95g 108%
Sugars 3.59g 360%
Dietary Fiber 1.33g 134%
Protein 2.66g 133%
Vitamin C 16.2mg 678%
Vitamin A 0.2mg 132%
Iron 0.2mg 29%
Calcium 37.1mg 93%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 98.7
    Points
  • 109
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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