SEARED SCALLOPS WITH CORN PUREE, PORK CRACKING AND PISTACHIO OIL 4 SERVES

WORDS: PHOTOGRAPHY

20 SCALLOPS IN 1/2 SHELL

1/2 BROWN ONION

3 CORN COBS

DASHI POWDER

3 TABLESPOONS BUTTER

 

PORK SKIN

 

PISTACHIO OIL

 

TAKE SCALLOPS OUT OF SHELL, LEAVE ROE ON BUT PULL OFF SMALL WHITE ABDUCTOR MUSCLE. PLACE SCALLOPS ON PAPER TOWEL TO DRY. THIS MAKES IT EASIER TO COOK THEM LATER.

 

SLICE ONION THINLY, ADD CORN (CUT OFF COB), COVER WITH WATER. BOIL TILL CORN IS SOFT AND ALL WATER IS EVAPORATED. BLEND WITH BUTTER AND PUSH THROUGH SIEVE. SEASON WITH DASHI POWDER.

 

FOR THE PORK SKIN, BOIL IN WATER TILL SOFT. DRAIN AND SCRAPE OFF ALL EXCESS FAT. CUT INTO 1 Cm STRIPS  and DRY ON WIRE RACKS IN OVEN OVERNIGHT. DEEP FRY TILL CRISPY LIKE PORK SCRATCHINGS. WHEN CRACKLE COMES OUT OF FRYER, CHOP INTO SMALL PIECES.

 

WARM SHELLS IN OVEN, WARM CORN PUREE, HEAT PAN FOR SCALLOPS. PUT SHELLS ON PLATE WITH A SPOONFUL OF PUREE IN EACH. SEASON SCALLOPS WITH SALT AND COOK ON ONE SIDE TILL CARAMELISED. FLIP OVER AND ADD BUTTER AND BASTE. PUT SCALLOPS ON CORN PUREE. ADD PORK CRACKLING AND DRIZZLE WITH PISTACHIO OIL.