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Iron Chef America
Pan Seared
Scallop, Yellow Corn, and Apple Polenta Tamale
with Papaya Salsa, Salsa Verde and Roasted Red Pepper Sauce
4 Servings
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Polenta
3
cups apple cider or apple juice
1 Granny Smith apple, unpeeled, cored and seeded, diced
1/4 onion, minced
3/4 cup polenta or yellow corn meal (do not use coarse ground)
4 to 6 corn husks, soaked in warm water for 20 minutes then set aside to dry
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Place a large saucepan
over medium high heat and add cider or juice.
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Bring to a low, rolling
boil and add apple, onion, and polenta.
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Stir and let cook for
35 minutes, until desired consistency. Polenta should have the
consistency of a moderately thick oatmeal. If polenta is too thick, beat
in small increments of apple cider or juice. Polenta should not be
pourable.
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Salsa Verde
1
bunch cilantro
pinch oregano
1/4 tsp pepper
1 tsp ground cumin
1 small clove garlic
1-2 tablespoon lime juice
1/3
cup Canola oil
1/3 cup toasted pumpkin seeds
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Papaya Salsa
1 fresh papaya, peeled,
seeded, sliced in thin strips
1 tomato, peeled, “cheeks” cut into thin strips
1-1/2 T cilantro leaves, torn
1 T Serrano chili, cored, seeded, and minced
1/2 T minced yellow onion
1/2 tsp lime juice
20 rings green onion, white part only
1/2 T chive rings
1/2 T mesquite honey
1 T Canola oil
Salt
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Roasted Red Pepper Sauce
1 red pepper
1 yellow pepper
2 bunches cilantro
2 T ancho chile puree
2 cloves garlic
1 T coriander
1 T chile powder
1 T paprika
2 T red wine vinegar
Olive oil
Salt
Cracked pepper
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Preheat broiler on high.
Halve the peppers,
removing core, seeds, and ribs. Place skin side up on baking sheet.
Broil until skin is
blackened then remove from oven, place in a small mixing bowl, and cover
with plastic wrap. Set aside to cool. When cooled, peel skin away and
discard.
Place peppers in blender
with all other ingredients and puree until smooth, adding olive oil as
necessary to reach a smooth consistency, and season to taste with salt and
pepper |
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Scallops and Plating
8 to
12 U-8 or U-10 scallops
Canola oil
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In
a very hot saucepan, add just enough Canola oil to film the pan, and
arrange 4 scallops without crowding. Cook until golden brown on one side,
flip, and cook for 30 more seconds.
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Peel thin strip from the side of each corn husk. Bunch and tie one end of
the husk to form a base for the polenta.
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Spoon polenta into husk. Top with two scallops.
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Spoon Salsa Verde & Roasted Red Pepper Sauce on one side of the plate and
Papaya Salsa on the other.
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©Tarbell’s 2006
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