12 each Guerrero Negro Scallop, seasoned
12 each whole small Padron peppers, lightly sautéed
1-2 teaspoons Espellete
3 cup corn, cut off of the cobs
¼ -½ cup corn “cream”
2 tablespoons chopped chives
4 each Fried Green Tomatoes
4 tablespoonUnsalted Butter
½ -1 cup chicken stock
To taste Kosher salt
In a large sauté pan heat three tablespoons of vegetable oil on high heat. When oil is a hot, place the scallops in the pan carefully. Cook over medium high heat until golden brown on one side, flip and cook until your liking.
While your scallops are cooking, melt butter in a large sauté pan on medium high heat. When melted sauté corn and espellete for four minutes, add the quarter cup of corn “cream” and half cup of chicken stock. Season. You may need to adjust consistency with more stock and/or corn cream. Finish with chives.
For Fried Green Tomatoes
1 each green tomatoes, sliced ¼” thick (4 slices)
2 cups Panko Bread Crumbs
1 cup all-purpose flour, seasoned with salt and pepper
1 cup Buttermilk
Season sliced tomatoes. Dredge slices in seasoned flour, then buttermilk, and finally bread crumbs. Pan fry in vegetable oil on medium high heat until golden brown on both sides.
For Corn “Cream”
3 ears corn, cut off of the cobs
1 each leeks, diced, whites only
1 ½ cup chicken stock
In sauté pan over medium high heat sauté leeks in butter. Cook leeks for one to two minutes then add in corn kernels and season with salt and pepper. Sauté for three to four more minutes and cover with stock. Lower heat and cook for eight more minutes. Remove mix from heat and process in a blender or food processor (you may need to add more stock to help with the process). Pass through a fine strainer. Set aside (Cool if not using immediately).