Mexican Diver Scallops With Black Rice English Peas And Gingered Tangerines Recipes

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SURF AND TURF SCALLOPS, PEAS, CORN AND BONE MARROW



Surf and Turf Scallops, Peas, Corn and Bone Marrow image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 5 servings

Number Of Ingredients 19

1 1/2 cups green English peas
1 1/2 cups fresh favas
6 whole yellow corn on the cob
Splash cream
Salt and freshly ground black pepper
5 carrots
2 small yellow onions
3 tablespoons unsalted butter
1/2 cup fresh favas
1/2 cup English peas
5 marrow bones, marrow removed from bone
1/4 cup all-purpose flour
1/2 tablespoon Aleppo chili pepper
Vegetable oil
1/2 pound cleaned fresh scallops
1 lemon
3 oranges
1 package micro mix
Maldon sea salt

Steps:

  • Bring a pot of salted water to a boil, make sure that there is an ice bath ready. Blanch the peas and favas separately. Drain and immediately add them to an ice bath;
  • Remove kernels from the corn cobs and reserve the cobs. Add the cobs to a pot with water and cook for 25 minutes to create a quick stock. Next, run the corn through a juicer, strain the liquid and heat slowly in a stainless pot. Add a touch of cream to reinforce the sauce, season with salt and pepper and set aside. Next, finely dice the carrots and onions. Add the butter to a saute pan over medium heat and add the carrots, onions, favas, peas. Cook until tender. Stir in some of the corn stock to make a sauce. Remove from the heat, season with salt and pepper and reserve.;
  • Combine the flour and chili pepper. Toss the bone marrow lightly with the flour mixture. Place the marrow in a pan and bake in a preheated 350 degree oven for about 8 to 10 minutes. Heat a skillet with some oil, add the scallops and cook until golden brown on each side.;
  • To plate: place a line of the sauce down on each dish. Top with the blanched peas and favas. Using a zester, zest some of the lemons and oranges and sprinkle over the vegetables. Place the scallops and roasted bone marrow around the vegetables and. garnish with micro mix and sea salt.
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

GINGERED RICE



Gingered Rice image

Provided by Tyler Florence

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 5

1 cup basmati rice
2 cups water
1-inch piece fresh ginger, peeled, halved, and smashed
6 green cardamom pods
Pinch kosher salt

Steps:

  • Rinse the rice to get rid of excess starch. Put it into a heavy bottomed pot with a tight fitting lid. Add the water, ginger, cardamom, and salt and give it a good stir. Bring it to a boil, reduce the heat to a simmer, cover, and cook gently for about 15 minutes. You will see holes poking through the rice and most of the water should be absorbed. Let the rice stand off the heat, covered, for about 5 minutes. Remove the ginger and discard, fluff the rice and serve.

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