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Cornmeal-Crusted Scallops with Corn Relish

Source of Recipe

internet


List of Ingredients

Corn Relish:
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 Emeril's Creole Seasoning, plus more for dusting
1 cup masa harina
1/2 cup all-purpose flour
Vegetable oil
Chopped fresh herbs, garnish



Recipe

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.
In a bowl, combine the corn and the remaining ingredients. Adjust the seasoning, to taste, and let rest for 1 hour before serving.
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.
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.