FRESH SCALLOPS WITH SWEET CORN LECHE DE TIGRE, VIBRANT, CITRUSY AND SPICY.
INGREDIENTS (4 servings)
- 8 super fresh scallops (with their mussels/roe)
- 1 ear of corn (blanched, kernels cut into neat chunks)
- 1/2 habanero chili
- 1 clove garlic
- 1 small piece of fresh ginger (about 2 cm)
- Juice of 3 limes
- Juice of 1 orange
- 3 tbsp olive oil
- 1 small young red onion, very thinly sliced into rings
- A few thin slices of fresh chili
- Fresh basil leaves
- Salt & pepper
METHOD
1. Make the corn leche de tigre
- In a blender (Vitamix works best), blitz together the scallop mussels, raw corn kernels (reserve the blanched pieces for garnish), 1/2 habanero, garlic, ginger, lime juice, and orange juice.
- Blend until smooth, then strain through a fine sieve.
- Whisk in the olive oil. Season with salt and pepper. Chill in the fridge until very cold.
2. Prepare the scallops
- Slice the scallops into thin, even slices and arrange them in a circle on a chilled plate.
3. Assemble
- Tuck the blanched corn chunks between some of the scallop slices, cut to roughly the same size as the scallops.
- Spoon over some of the chilled leche de tigre.
- Garnish with red onion rings, thin chili slices, basil leaves, and a crack of black pepper.
Serve immediately, very cold.
By Laurent Dagenais