Sea Scallops with Corn Nage

Ingredients

• 4 large scallops
• 1 tsp olive oil
• 1 tbls lemon zest
• Pinch of white pepper
• Pinch of sea salt

Method

1. Marinate four large scallops in a bowl with olive oil, zest, salt and pepper. Let it sit for two hours.
2. Heat pan on high flame, sear scallops on each side until golden brown.

Corn Nage

Ingredients

• 5 ears of corn / cut off the cob
• 1 cup of corn stock or chicken stock (heated)
• 2 tbls cream

Method

1. Bring the stock to boil and add cream.
2. Add corn to the stock and put them in a blender to puree.

Plating

1. Place warm corn nage on plate.
2. Place scallop on the corn nage.
3. Garnish with fresh peas and micro greens.