Preheat oven to 360 degrees. 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 oven for 3-4 minutes. Serve with timbale and corn sauce.
Ingredients
2 West Creek® Egg(s), Extra Large, whisked
1 cup flour, all-purpose
3 tbsp Piancone® Oil, Olive
6 Bay Winds® Scallops, abductor removed
1 cup sesame seeds
1 cup sesame seeds, black
Minted Green Pea Timbales
Directions
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 degrees 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.
Ingredients
1/2 cup Nature's Best Dairy® Cream, Whipping
3 Nature's Best Dairy® Egg(s), whites only
2 1/2 tbsp Peak Fresh Produce® Mint, chopped
6 sprigs Peak Fresh Produce® Mint
4 cups Peak Fresh Produce® Peas, fresh or frozen and thawed
1/4 tsp pepper, freshly ground
1 tbsp salt
1 container Nature's Best Dairy® Sour Cream, to garnish
1/4 tsp sugar, granulated
Sweet Corn Sauce
Directions
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.
