Seared Sea Scallops with Ragout of Corn, Toybox Tomatoes, Snap Peas and Red-Eye Gastrique

Name: Seared Sea Scallops with Ragout of Corn, Toybox Tomatoes, Snap Peas and Red-Eye Gastrique
Yield: Yield: 4 appetizer servings
Cuisine: American
Ingredients: 5 ears of sugar and butter corn, shuck kernels from cobs, scrape cobs for “milk”; 2 tablespoons unsalted butter; 2 shallots, minced; 4 tablespoons fish stock or vegetable broth; 4 tablespoons fish stock or vegetable broth; ¼ pound sugar snap peas, stringed, half cut on bias ½ inch lengths, half left whole; ¼ pint sliced reserved Toybox tomatoes; Salt and freshly ground pepper, to taste; Salt and freshly ground pepper, to taste; ½ cup white miso paste; ¼ cup cayenne pepper; ½ cup catsup (your favorite brand); 1-2 cured salted anchovies or 2 teaspoons anchovy paste; 1 clove garlic; ½ cup strong black coffee; 1-2 cured salted anchovies or 2 teaspoons anchovy paste; *Scallop muscle (optional, see Sea Scallop); *Scallop muscle (optional, see Sea Scallop); 3 tablespoons cane syrup or molasses, or to taste; 3 tablespoons cane syrup or molasses, or to taste; ⅓ cup cane syrup vinegar (can use apple cider); ⅓ cup cane syrup vinegar (can use apple cider); Salt and freshly ground pepper to taste; Salt and freshly ground pepper to taste; ¾ pound fresh U-10 “Diver” (or dry packed with no preservatives) sea scallops; ¾ pound fresh U-10 “Diver” (or dry packed with no preservatives) sea scallops; Reserved whole cooked Toybox Tomatoes; 2 teaspoons freshly squeezed lemon juice; 2-3 tablespoons extra-virgin olive or grapeseed oil; 2-3 tablespoons extra-virgin olive or grapeseed oil

Preparation info

Yield:
4
appetizer servings

Difficulty
Complex

Appears in

Toques in Black

By Battman

Published 2019

About

Ingredients

Red-Eye Gastrique

1st set of Ingredients

½ cup white miso paste
½ cup catsup (your favorite brand)

Americas
United States
Fish course
Pescatarian

Method

Red-Eye Gastrique

1st set of Ingredients

Combine first set of ingredients in a blender and purée until smooth.

Bring syrup/molasses to a boil, and simmer for 3-5 minutes to reduce by 30%. Add vinegar. Return to a boil and pour in the blended purée. Cook at a simmer until it is thick and unctuous, slightly thicker than molasses