Scallop Mi Cuit

Corn Velouté, Black Summer Truffle, Brioche, Viola Flowers

Chef Charlie Mitchell of Clover Hill | Brooklyn

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Adapted by StarChefs | january 2023

INGREDIENTS:

Scallop: 
50 grams salt
50 grams sugar
Zest of 3 limes
1 scallop

Corn Velouté: 
Yield: 2 quarts
50 grams butter
4 shallots, thinly sliced
4 cloves garlic, thinly sliced
10 heads corn, cleaned
Corn stock
Salt

To Assemble and Serve:
Black summer truffle
Thinly sliced toasted brioche
White truffle oil 
Fresh viola flower

METHOD:

For the Scallops:
Heat the water bath of an immersion circulator to 107°F. In a shallow baking dish, combine salt, sugar, and lime zest. Place scallop in mixture and let cure 30 minutes at room temperature. Rinse and transfer to a vacuum bag. Seal and sous vide 30 minutes. Remove from bag and let cool. Slice and set aside.

For the Corn Velouté:
In a large stockpot over medium high heat, add butter, shallots, and garlic. Sweat until shallots and garlic are translucent. Add corn and enough corn stock to cover. Simmer until corn is tender and cooked through. Transfer mixture to a Vitamix blender. Season with salt and blend on high speed until smooth. Transfer to a non-reactive container and set aside.

To Assemble and Serve:
On a work surface, punch out circles of black summer truffle. Repeat with brioche. In a small bowl, combine white truffle oil and black truffle circles. Let steep. In the middle of a shallow serving bowl, arrange sliced Scallops in a small circle. Place truffle and brioche on top of Scallops in an alternating pattern. Pour Corn Velouté around the edges of the bowl. Garnish with viola flowers. 

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