By Jody Adams ? ? ? ? ? ? ? ?
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Recipe of the Month
With
Jody Adams
Chef Jody Adams smiling and holding a small pomegranate in one hand
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Jody Adams
Chef/Partner of TRADE, Porto, Saloniki and La Padrona
This month, we're sharing a warm, spiced recipe from Chef Jody
Adams that can brighten any winter's day! Jody says her
priorities are working with people, working with food, and building a
community. Currently balancing chef and co-ownership roles at seven,
(soon to be eight) restaurants in Boston, Jody's priorities and
passions have driven her long career in the kitchen, in her
philanthropic work, and in communities in the U.S. and abroad.
Seared scallops and creamed corn topped with fresh herbs on a blue
patterned plate
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Seared Scallops With Garam Masala Cream Corn
Ingredients
* 4-5 ears corn
* 2 tablespoons unsalted butter
* 2-4 scallions, thinly sliced, about 1 cup
* ½ -1 Serrano pepper, seeds removed, thinly
sliced-use what you like. Some peppers are hotter than
others, so taste before you add the whole thing
* Kosher salt and freshly ground black or white pepper
* ½ teaspoon garam masala
* 1 cup heavy cream
* 1 lime, zest removed with a microplane, juiced
* 1 bay leaf
* 1 pound scallops
* Basil and/or cilantro for flavor and garnish
Note: If you don't have garam masala, you can replace it with
any favorite curry mix.
Instructions
1. Strip the corn off the cob, taking care to remove any silky
strings. You should have 2 cups or so.
2. Heat 1 tablespoon butter in a medium sauté pan. Add the
scallions and Serrano pepper, season with salt and pepper, and
cook until just wilted, about 2 minutes.
3. Add the corn and garam masala and toss a few times. Add the
cream, zest, and bay leaf. Cook until the cream starts to
thicken and the corn is shiny, 2-3 minutes. Remove from the
heat, set aside, and add a few teaspoons of the lime juice.
Remove the bay leaf.
4. Remove the abductor muscle, or "sneaker" as we
call it in the biz, from the scallops. (I would use them in
sauce that was going to be strained.) Season the scallops with
salt and pepper.
5. Heat the remaining butter in a large sauté pan over
medium heat. Just before it smokes, add the scallops. Cook
until golden brown, about 3 minutes. Flip and cook 30 seconds.
Squeeze the remaining lime juice over the scallops and
immediately transfer to a plate. You may have to cook them in
batches. If so, add the lime juice at the end.
6. Serve the scallops on the warm creamy corn and top with torn
basil leaves and/or cilantro leaves. Enjoy!
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