Kalbi Marinated Seared Scallops With A Corn PurÉe Food

SEARED SCALLOPS WITH CREAMED CORN

Steps:

• Slice the kernels off 4 ears of corn. Grate the remaining 2 ears on the large holes of a box grater.
• Bring 1/2 cup water, the vinegar, sugar and a big pinch of salt to a boil in a small saucepan over high heat. Remove from the heat; add the sliced red onion and set aside to pickle, at least 10 minutes.
• Meanwhile, heat 1 tablespoon vegetable oil in a medium saucepan over medium-high heat. Add the diced red onion and cook, stirring occasionally, until softened, about 4 minutes. Add the corn kernels and cook, stirring, 2 minutes. Reduce the heat to medium and add the evaporated milk and grated corn. Simmer until thick, 5 to 7 minutes; season with salt and pepper. Cover and keep warm over low heat.
• Heat the remaining 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Season the scallops with salt and pepper. Add to the skillet and cook, undisturbed, until browned on the bottom, about 3 minutes. Flip and cook until cooked through, about 1 more minute.
• Divide the corn among bowls and top with the scallops. Drain the pickled onion, reserving 2 teaspoons of the liquid. Toss the onion and liquid with the tomatoes, basil and parsley; season with salt. Add to each bowl.

KALBI MARINATED SEARED SCALLOPS WITH A CORN PURÉE

Steps:

• Gently rinse the scallops. Pull off the foot. Pat dry.
• Add the scallops to a bowl with the Kalbi marinade. Toss to coat.
• In a pot, bring all of the ingredients for the corn purée to a boil (use only 3/4 of the whipping cream).
• Boil for about two to three minutes. Turn off the heat.
• Heat (to medium-high) a cast iron, or non-stick pan coated with a thin layer of non-stick spray, or oil.
• Place scallops into the pan. Do this in batches. Do NOT overcrowd the pan.
• Allow the scallops to sear on one side and form a crust. (Try NOT to move them around...see post for notes and tips).
• Flip. Sear for another minute.
• Remove the scallops onto a plate. Repeat for the next batch.
• As the next batch are searing. Blend the corn into a purée using an immersion blender. Add a touch more heavy whipping cream, if needed.
• To plate, add about two tablespoons of the corn mixture to individual serving dishes.
• Top each with a Kalbi seared scallop.
• Garnish with just a tiny touch of sesame oil, a sprinkling of sesame seeds and fresh parsley.
• ENJOY!

QUICK MARINATED GRILLED SCALLOPS

Steps:

• Set up your grill for high heat by building coals evenly on the bottom of the grill.
• In a mixing bowl, whisk together the lemon zest and juice, garlic, chopped oregano and 1/2 cup olive oil. Season with salt and pepper, then add the scallops, tossing to coat. Allow to marinate for 10 to 30 minutes.
• Remove the scallops from the marinade, letting the excess drip off. Reserve the marinade for basting. Place the scallops on the grill and cook until charred, 3 to 4 minutes. Flip, and using the oregano brush, baste with the leftover marinade. Char on the other side, 1 to 2 minutes. Remove from the grill and serve.

KALBI (MARINATED SHORT RIBS)

Steps:

• For the marinade: Whisk together all the marinade ingredients in a large baking dish. Add the ribs and turn to coat. Cover and refrigerate for at least 1 hour or overnight; it is best if marinated overnight.
• For serving: Heat grill to high. Remove short ribs from marinade and grill short ribs until slightly charred and tender and cooked to desired degree of doneness. Serve short ribs with white rice and kimchee.

KALBI MARINADE

Steps:

• Combine green onions, brown sugar, soy sauce, sherry, ginger, garlic, sesame oil, sesame seeds, black bean sauce, black pepper, and garlic chile paste in a large bowl. Whisk until brown sugar is completely dissolved, 2 to 3 minutes.