Cornmeal-Crusted Scallops with Corn Relish (Emeril Lagasse) |
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Prep Time: 25 Minutes Cook Time: 12 Minutes |
Ready In: 37 Minutes Servings: 4 |
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Ingredients:
4 teaspoons olive oil |
1 1/2 cups corn kernels |
1 1/2 teaspoons minced garlic |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/4 teaspoon ground cumin |
1/4 teaspoon ground coriander |
1/4 cup chopped red onions |
1/2 cup chopped seeded tomatoes |
1 tablespoon white wine vinegar |
4 teaspoons minced fresh cilantro |
1 firm-ripe avocado, peeled, seeded, and cut into small dice |
24 sea scallops (about 1 pound), tough side mussels removed and patted dry |
salt |
freshly ground black pepper |
2 large eggs |
1 tablespoon water |
6 teaspoons essence, plus more for dusting, recipe follows |
1 cup masa harina |
1/2 cup all-purpose flour |
vegetable oil |
chopped fresh herbs, garnish |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried leaf oregano |
1 tablespoon dried thyme |
Directions:
1. Corn Relish:
2. Corn Relish: In a medium skillet, heat 1 teaspoon of the oil over medium-high heat. Add the corn and cook, stirring until starting to caramelize, about 4 minutes. Add the garlic, 1/4 teaspoon of the salt, 1/8 teaspoon of the pepper, the cumin, and coriander, and cook, stirring, until fragrant and the corn is caramelized, about 1 minute. Remove from the heat and let cool slightly.
3. In a bowl, combine the corn and the remaining ingredients. Adjust the seasoning, to taste, and let rest for 1 hour before serving.
4. Scallops: Lightly season both sides of the scallops with salt and pepper. In a medium bowl, beat the eggs with the water and 2 teaspoons of the Essence. In another bowl, combine the masa harina, flour and the remaining 4 teaspoons of Essence. One at a time, dip the scallops in the egg wash, letting the excess drip off, then dredge in the masa mixture to coat evenly.
5. In a medium saucepan, heat enough oil to come 2 inches up the side of the pan over medium-high heat to 365 degrees F. Add the scallops in batches and cook until golden brown, about 2 minutes. Transfer to paper towels to drain and lightly season with Essence. Divide the corn relish among 4 plates and arrange 6 scallops on top. Garnish with the chopped herbs and serve immediately.
6. Essence (Emeril's Creole Seasoning):
7. Combine all ingredients thoroughly and store in an airtight jar or container.
8. Yield: about 2/3 cup
9. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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