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Main Dish

Scallops & Elotes

Seafood twist.

  • Chef Nate Luce
  • Sysco Minnesota
Email article

A seafood twist on popular Mexican street food. The scallop flavored butter on the corn gives this dish its unique flavor profile.

Ingredients

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Directions

  1. Pre heat grill. Shuck four ears of corn, and roast them on the grill for about 2 – 3 min.
  2. Once the corn is roasted cut the kernels off of the cob and place in a bowl with salt, ancho and cotija and set aside.
  3. Heat a 10” skillet on high, add 4 tbl butter and sear scallops for just under a minute on each side.
  4. Remove scallops and with the leftover butter from the pan pour it into the bowl of seasoned corn and cotija and toss.
  5. To plate, place the seasoned roasted corn on the bottom of the plate, top with scallops, and garnish with a crema drizzle, cilantro micro greens and chile threads.
Email article

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