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Cafe Josie Sea Scallops

Grilled scallops with blue corn puree and achiote sop, plated with grilled summer vegetables from Chef Todd Havers at Cafe Josie.
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Ingredients
  

Sop Sauce:

  • 2 T annatto seeds achiote powder works great too
  • 1/2 c apple cider vinegar
  • 1/2 c lime juice
  • 1 t salt
  • 1 allspice berry
  • pinch of: fresh thyme fresh oregano, ground nutmeg

Blue Corn Puree:

  • 1/8 c blue cornmeal
  • 1/2 c cream
  • 2 T sugar
  • 1 t salt

Vegetables:

  • 1 zucchini halved and then quartered
  • 8 shishito peppers
  • 1 package beech mushrooms ends removed

Instructions
 

For the Sop Sauce:

  • Combine in blender and blend until smooth, pass through a chinois.

For the Blue Corn Puree:

  • Combine all and boil for about 30 minutes and then blend and strain.

For the Vegetables:

  • Toss all the veggies in a bowl with salt and pepper to taste. Preheat the grill as hot as it will go while the veggies marinate. Prep the scallops(bigger the better) for the grill by drying them well and seasoning with light salt and pepper.

Scallops -

  • Grill the scallops and zucchini first. Baste the scallops with the sop sauce on both sides often. Once the scallops are flipped, drop the shishitos and beech mushrooms down. Cook scallops to desired doneness, best left lightly cooked.
Keyword Café Josie, scallops
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