- In a small sauté pan over medium heat, cook corn to remove ice crystals for 3 minutes, then cool back down.
- Place thawed scallops onto a clean linen and pat dry to remove any excess moisture.
- To make the marinated heirloom tomato salad, in a mixing bowl combine corn (cooled), tomatoes (halved), jalapeños (diced), aleppos, and cilantro vinaigrette. Toss to coat and set aside.
In a clean sauté pan over medium-high heat, add 1 tablespoon of olive oil. While the oil is heating, dust only the tops of scallops with fennel pollen and a pinch of kosher salt. Once the oil is at smoking point, gently add the scallops seasoned side down into the oil and sear until golden. Flip and cook until medium. Don’t overcook!
Note: You can remove the pan from the heat and use the residual heat to finish cooking.
- To plate, spoon your marinated heirloom tomato salad on a long skateboard plate. Garnish with queso fresco and fresh cilantro. Place the seared scallops across the top of the salad.
Ingredient availability varies by location*
Dry Scallop = Great Sear
Micro Cilantro can be used for a more delicate presentation