Appetizer

Seared Scallops with Corn Silk Velouté, Charred Spring Onions & Black Garlic Oil

Name: Seared Scallops with Corn Silk Velouté, Charred Spring Onions & Black Garlic Oil
Prep time: 14 min
Cook time: 16 min
Total time: 30 min
Yield: 2 servings
Ingredients: 6 dry sea scallops (U-10, about 1.5 oz each), side muscle removed; Fine sea salt and cracked black pepper; 2 tablespoons extra-virgin olive oil, divided; 2 cups fresh corn silk (from 2–3 ears of corn, see note); 1/2 cup fish or vegetable stock; 1/4 cup heavy cream or crème fraîche; 1 tablespoon unsalted butter; 1 shallot, minced; 4 spring onions (white and light green parts), halved lengthwise; 3 whole black garlic cloves, minced; 2 tablespoons neutral oil; 1 teaspoon fresh lemon juice; 1 tablespoon fresh chervil or parsley, chopped

Three seared scallops per plate sit atop a silky corn silk velouté—made by simmering corn silk (the fine strands inside the husk) with stock and cream for subtle sweetness and haunting vegetal depth. Charred spring onions add bitter-caramelized punch. Black garlic oil—aged garlic with molasses notes—ties everything together with umami complexity. Sophisticated plating, approachable technique.

543calper serving 13gprotein 37gcarbs 42gfat 14min prep 16min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this