Seared Scallops with coppa and creamy corn sauce

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

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.

Ingredients

Americas
United States
Starter
California
Gluten-free

Ingredients

Method