Fiery Dusted Scallops

With a Potato Scallion Cake and Saffron Corn Cream

Serves 4


Saffron Corn Cream

4 tablespoons butter
2 shallots, finely diced
8 ears fresh corn, husked and shucked
1 1/2 teaspoon saffron threads
1 cup heavy cream


Sweat shallots in 3 tablespoons butter until soft and translucent. Add corn and sauté for 2-3 minutes. Add saffron and cream. Simmer for 4 minutes until saffron has released its aroma and color. Season with salt and pepper. Place corn mixture in a blender and blend until smooth. Strain through a fine sieve. Finish with a tablespoon of butter. Keep warm until service.


Potato-Scallion Pancakes
1 pound russet potatoes
1 bunch scallions
2 eggs
1 tablespoon salt
1⁄2 tablespoon pepper
2 tablespoons clarified butter for frying


Wash potatoes but do not peel. Grate potatoes in a food processor. Soak in water to remove starch. Drain thoroughly and toss in a large bowl with chopped scallions, eggs and salt and pepper. Form potato mixture into pancakes. Coat bottom of pan with clarified butter and drop pancakes. Sauté until golden brown on each side, about 6 minutes per side. Keep warm in oven until service.


Fiery Dusted Scallops

1 1/2 pounds sea scallops
1 teaspoon smoked sea salt
1/2 teaspoon smoked sweet paprika
2 tablespoons tomato powder
1 tablespoon black pepper
2 tablespoons butter
1/2 cup diced tomatoes
1/4 cup fresh basil leaves, cut into long, thin strips


Combine dry spices and brush lightly onto scallops. Heat a non-stick pan over high heat. Brush pan with butter and sear scallops, 3 minutes on each side, until caramelized and firm to touch. To serve, place sauce on plate; lay a potato pancake on top. Arrange scallops on top of pancake and garnish with chopped tomatoes and basil.


Chef Laura Rogers, NOAA chef, 2006 Great American Seafood Cookoff