Pan-Seared Scallops with Roasted Tri-Color Cauliflower, Cream of Corn Risotto, Bacon Jam, Garlic Confit Purée, and Scallion Oil

Recipe by Christopher Passaro, Executive Chef at  Preakness Hills Country Club, Wayne, New Jersey, USA

Yield: 4 portions 

Ingredients

Bacon Jam 

• 6 slices Thick-Cut Bacon (diced) 
• 1 small Onion (finely chopped) 
• 1 Tablespoons Brown Sugar 
• 2 Tablespoons Balsamic Vinegar 
• 1/2 teaspoons Black Pepper 

Garlic Confit Purée 

• 1 head Garlic (cloves peeled) 
• 1/2 cup Olive Oil 
• 1/2 teaspoon Salt

Scallion Oil 

• 1 bunch Scallions (chopped) 
• 1/2 cup Neutral Oil (grapeseed or vegetable) 
• Pinch of Salt

Roasted Tri-Color Cauliflower 

• 1 cup each Purple, Yellow, and Green Cauliflower Florets 
• 2 Tablespoons Olive Oil 
• 1 teaspoon Salt 
• 1/2 teaspoon Black Pepper 
• 1/2 teaspoon Smoked Paprika

Cream of Corn Purée 

• 2 cups fresh or frozen Corn Kernels 
• 1/4 cup Heavy Cream 
• 1/4 cup Whole Milk (adjust for consistency)
• 2 Tablespoons Unsalted Butter 
• 1 small Shallot (finely chopped) 
• 1 clove Garlic (minced) 
• 1/2 teaspoon Salt (to taste) 
• 1/4 teaspoon White Pepper

Risotto 

• 1 cup Arborio Rice 
• 4 cups Chicken or Vegetable broth (warmed) 
• 1/2 cup Dry White Wine 
• 1 small Shallot (finely chopped) 
• 2 Tablespoons Unsalted Butter 
• 1/2 cup Parmesan Cheese (grated)
• Salt and Pepper (to taste) 

Pan-Seared Scallops 

• 24 large Sea Scallops (dry-packed) 
• Salt and Black Pepper (to taste) 
• 1 Tablespoon Unsalted Butter 
• 1 Tablespoon Olive Oil
  
• 1 clove Garlic (smashed) 
  
• 1 sprig Thyme 

Preparation

Bacon Jam 
Chef Note: Prepare ahead of time. 
In a pan over medium heat, cook the bacon until crispy. Remove and set aside.  In the bacon fat, sauté the onions until caramelized. Add the brown sugar, balsamic vinegar, and black pepper. Return the bacon, lower heat, and simmer until thick (15-20 minutes).

Garlic Confit Purée 
Chef Note: Prepare ahead of time.  
In a small pot, submerge the peeled garlic cloves in olive oil. Simmer on very low heat for 30 minutes until garlic is soft. Blend the garlic with a touch of oil and salt to form a smooth purée.

Scallion Oil 
Chef Note: Prepare ahead of time.  
Blend the scallions, oil, and a pinch of salt until smooth. Strain through a fine sieve and store in a small container.

Roasted Tri-Color Cauliflower 
Preheat the oven to 400°F (200°C). Toss the cauliflower florets with olive oil, salt, pepper, and smokedpaprika. Roast for 20-25 minutes until tender and slightly crispy.

Cream of Corn Purée 
Sauté aromatics in a saucepan over medium heat. Melt the butter, and sauté the finely chopped shallot and minced garlic until soft and fragrant (about 2-3 minutes). Cook the corn kernels with the salt, white pepper, and smoked paprika. Sauté for another 3-4 minutes until the corn softens slightly. Pour in the heavy cream and milk, bringing the mixture to a gentle simmer. Cook for about 5 minutes, allowing the flavors to meld. Blend Until Smooth and transfer the mixture to a high-powered blender while warm. Blend on high speed until completely smooth, about 1-2 minutes.

Risotto 
Sauté the shallots in butter over medium heat until translucent. Add the Arborio rice and toast for 1-2 minutes. Deglaze with the white wine and let it absorb. Gradually add the warm broth, stirring frequently. Continue for about 18-20 minutes.  Blend half the corn kernels with heavy cream until smooth.  Stir in the corn purée, remaining whole corn, Parmesan, and season with salt and pepper.

Pan-seared Scallops 
Pat the scallops dry and season with salt and pepper. Heat the olive oil in a pan over high heat. Sear the scallops for 
one and a half to two  minutes per side until golden brown. Add the butter, garlic, and thyme and bake the scallops for 30 seconds.

Assembly 

Spoon a layer of the cream of corn risotto onto the plate. Arrange the roasted tri-color cauliflower around the risotto. Place seared scallops on top. Dot the plate with bacon jam and garlic confit purée. Drizzle scallion oil around the dish for a finishing touch.

Wine Pairing

Paul Pernot Bourgogne Cote d’Or Chardonnay 2023.

Preakness Hills Country Club, Wayne, New Jersey at Dusk.
​Image courtesy Preakness Hills Country Club.