Culinary Institute of New Orleans - Black and White Sesame Seed Crusted Sea Scallops with a Sweet Corn Sauce and served with Green Pea Timbale

Culinary Insitute of New Orleans

Black & White Sesame Seed Crusted Sea Scallops
with a Sweet Corn Sauce and served with Green Pea Timbale
Serves 2 - (3 scallop portion)

6 Sea Scallops (abductor removed)
1 cup Black Sesame Seeds
1 cup White Sesame Seeds
2 Eggs (whipped)
1 cup Flour
3 tbsp. Olive Oil
2 oz. Sweet Corn Sauce
1 Green Pea Timbale

Méthode:
Mix sesame seeds together in a bowl. Dredge scallops in flour, egg wash and sesame seeds. Place olive oil in a sauté pan over medium heat. Cook on each side for 1-2 minutes. Place scallops into a pre-heated 360° oven for 3-4 minutes. Serve with timbale and corn sauce.

Sweet Corn Sauce
Serves 2 - (3 ounce portions)

1/2 cup Kernel Corn
1/2 cup Heavy Whipping Cream
1/2 tbsp. Garlic (minced)
1/2 tbsp. Basil (minced)
1/2 tsp. Salt
1/2 tsp. Black Pepper
1 tbsp. Onion (small diced)
1/2 tbsp. Olive Oil

Méthode:
In a 1-quart saucepan over medium-high heat, add olive oil, onions and garlic. Cook for 2-3 minutes. Add corn, salt, pepper and basil to pan, continue to cook for 2-3 minutes. Add cream to pan, reduce heat to medium and simmer for 10-12 minutes. Remove from heat and puree. Strain and reserve until needed.

Minted Green Pea Timbales
Serves 6 - (4 ounce portions)

1 tbsp. Salt
4 cups Peas, fresh or frozen (thawed)
2-1/2 tbsp. Mint (fresh, chopped or 1 tsp. dried)
1/4 tsp. Black Pepper
1/4 tsp. Granulated Sugar
3 Egg Whites
1/2 cup Whipping Cream
Mint Sprigs (fresh)
Sour Cream or Créme Fraíche

Méthode:
In a large saucepan of boiling water, dissolve salt (reserve 1/4 tsp.). Add peas and blanch for 2 minutes. Drain and rinse under cold water; drain well. Place peas, mint, sugar, remaining salt and pepper in a blender or food processor; puree until very smooth. With motor running add egg whites one at a time; pour in cream and blend until well combined.

Divide pea mixture among 6 greased 1/2 cup ramekins or custard cups lined with parchment rounds. Place ramekins in baking pan; pour in enough boiling water to come halfway up sides of dishes. Cover with foil and make vent holes using a sharp knife. Bake at 350° for 30 minutes or until tester inserted into center of timbale comes out clean. Let rest for 2-3 minutes; run knife around edge of each and turn timbales out onto warmed plates.

Remove parchment rounds. Garnish with a sprig of mint and a dollop of sour cream.