Ingredients

Ingredients

• 2 tablespoons blended oil
• 9 diver scallops, removed from shell and cleaned
• Kosher salt
• 2 tablespoons butter
• 1 teaspoon coriander seeds
• 1/2 cup whole cilantro leaves

• 2 tablespoons Pickled Onions, recipe follows
• 2 tablespoons Pickled Chiles, recipe follows
• 2 limes, juiced
• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• Creme Fraiche Creamed Corn, recipe follows

CREME FRAICHE CREAMED CORN:

• 2 tablespoons butter
• 1 shallot, minced
• Kosher salt
• 2 to 3 garlic cloves, sliced
• 2 ears corn, kernels removed

• 2 cups warm Corn Cob Stock, recipe follows
• Freshly cracked black pepper
• 2 limes, zested and juiced (save juice for another dish)
• 2 tablespoons creme fraiche

CORN COB STOCK:

• 6 ears corn
• 1 red onion, chopped
• 2 garlic cloves, sliced
• 2 sprigs fresh thyme

• 1 tablespoon coriander seeds, toasted
• 2 quarts (8 cups) chicken stock or water
• 1 teaspoon kosher salt

PICKLED CHILES:

• 1/2 pound Fresno chiles, thinly sliced
• 1 cup sherry vinegar
• 1 cup water
• 2 garlic cloves
• 1 shallot
• 1 bay leaf

• 1 tablespoon cumin seeds
• 1 tablespoon black peppercorns
• 1 tablespoon coriander seeds
• 2 tablespoons kosher salt
• 1/2 cup sugar

PICKLED RED ONIONS:

• 2 pounds red onions, sliced
• White wine vinegar
• Sugar
• Kosher salt
• 2 teaspoons mustard seeds

• 1 tablespoon crushed red pepper flakes
• 2 tablespoons coriander seeds
• 2 tablespoons black peppercorns
• 4 garlic cloves
• 2 bay leaves

Description

Cooking Channel Serves Up This Pan-Roasted Diver Scallops, With Lime And Creme Fraiche Creamed Corn, And Cilantro Salad Recipe Recipe From Michael Symon Plus Many Other Recipes At CookingChannelTV.com.

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