Seared Wild Alaskan scallops on top of a sweet and smokey mezcal corn puree finished with lime zest.
Corn puree was made with sweet corn puree and a mezcal syrup I made by reducing some mezcal, agave, and lime juice until I had a thick syrup consistency. I added that to the blender while making the corn puree to add a nice smokey tang to the corn.
Scallops were seared on carbon steel in avocado oil and finished with a pinch of salt.
earthangelllllll
Sounds amazing! I just can’t stop staring at the hunk of maldon.
jacestar
for 3 scallops i feel it needs something else ( maybe charred onion or some kind of smoked beet?) , too much protein to be just a starter/tasting menu but that sear is perfect, also with mezcal black/smoked salt would go well here
3 Comments
Seared Wild Alaskan scallops on top of a sweet and smokey mezcal corn puree finished with lime zest.
Corn puree was made with sweet corn puree and a mezcal syrup I made by reducing some mezcal, agave, and lime juice until I had a thick syrup consistency. I added that to the blender while making the corn puree to add a nice smokey tang to the corn.
Scallops were seared on carbon steel in avocado oil and finished with a pinch of salt.
Sounds amazing! I just can’t stop staring at the hunk of maldon.
for 3 scallops i feel it needs something else ( maybe charred onion or some kind of smoked beet?) , too much protein to be just a starter/tasting menu but that sear is perfect, also with mezcal black/smoked salt would go well here