Recipe: Jumbo Scallops, Sun-Dried Tomato + Bacon Crumble, with a Cajun Corn Puree
AREN'T THEY BEAUTIFUL?
This one has definitely become a top three choice for appetizer selections.
They're fancy af, but yet so simple to make. They require the bare minimum of ingredients too.
THIS IS THE PERFECT RECIPE FOR:
Valentine's day as an appetizer option
High-end yet easy appetizers for dinner
Starter course for private dinners
Small bites for events/party pleasers
And we can go on..
BEST PART, IS YOU CAN MAKE IT WORK FOR YOU.
Say you don't like corn? Try a cajun pea puree, or a carrot puree. They're very similar in preparation and really add a high-end, classy touch to your dishes.
TIPS FOR COOKING:
Make sure the pan is at HIGH heat for your scallops. You might think it could be too hot for this small ass portion, but these things are hard to get a good sear on if you're timid with the heat.
Make sure to remove excess meat/the small piece of meat on the side of your scallop before patting dry to cook. This tends to be a chewy part of the meat and can interfere with your scallops shape.
The wide side of your scallop is the top, which is the first side you should sear.
CAJUN CORN PUREE -
Push your pureed corn through a fine grainer to make it smooth and silky.
Do not be shy with seasoning your puree and crumble.
SUN DRIED TOMATO + BACON CRUMBLE -
Dice all your ingredients as finely as you can. It makes a better fit as a crumble for the scallop.
Season every step along the way
Share with me on Instagram your results!
FOR MY VISUAL LEARNERS:
Let me know if you try the recipe or need further details. Can't wait to see if this turns out as beautiful for you too.
I am you, I am me,