Name: Seared Scallops with coppa and creamy corn sauce
Yield: Serves 6
Cuisine: American
Ingredients: ½ teaspoon mild chile powder, such as ancho; 12 thinly sliced rounds of dry coppa or slices of prosciutto; 2 cups (480 ml) chicken stock or shellfish stock; 2 cups (60 g) young watercress or upland cress leaves and tender stems; 1½ cups (205 g) fresh or frozen corn kernels; 3 tablespoons olive oil; 2 tablespoons unsalted butter or olive oil; drop of truffle oil (optional); 1 cup (110 g) chopped white onion; Fine sea salt and freshly ground pepper; 2 teaspoons dry sherry; Fine sea salt and freshly ground black pepper; ⅔ cup (165 ml) heavy cream; 12 large sea scallops (about 1½ pounds/680 g), side muscle removed

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

I love this combination of rich scallops, salty coppa, peppery cress, and sweet-savory sauce. If dry-packed scallops are unavailable, substitute firm white fish, such as halibut, sablefish, or sea bass. Other cooked vegetables, such as green peas, cubed butternut squash, and diced carrots, could substitute for the corn in this creamy sauce. Puree and strain the sauce again for a velvety smooth finish.