Scallops On Smoked Sweet Corn Puree With Stout Balsamic Glaze & My Year According To Instagram

2012, according to Instagram

2012 instagram2

1. Drinks with Greg of Sippity Sup after the Herbavoiracious Book Release Party

2. Sharing a beer sampler with Jessica of How Sweet It Is during a break from BlogHer Food Conference in Seattle

3. Road trip to Big Bear with my gorgeous friend Linda, of Salty Seattle

4. The road trip with Linda was for the wedding or Matty, and Andrew of Eating Rules, amazing ceremony.

5. Chillin’ on the field of Dodger Stadium with Andre Ethier. No biggie.

6. A much needed vacation to Santa Barbara with my amazing little family.

7. My first cooking segment! On CBS news in Los Angeles

8. Winner, Winner Chicken Dinner! I won the  Foster Farms regional cook-off in San Diego.

9. Trip to San Francisco and Napa valley for the Foster Farms National Cook off Finals. I didn’t win, but I did get an amazing weekend trip to San Francisco and Napa Valley, the opportunity to cook at the CIA, and some cash out of the deal. Not bad.

10. I signed my first book deal! with Adams Media.

11. How amazing is my husband? Seriously.

12. Feast of the Seven Fishes at the home of Greg of Sippity Sup. With Joy The Baker, Kristin of The Cuisnerd, and The AMAZING Table Set Guys, Nathan, Andy & Greg.

13. Joy and I had a couple of drinks. And then picked up sharp knives. She made a salad, and I mostly just giggled.

14. Christmas Eve at The Dresden a long running tradition. Although most people just know it as “That Place They Filmed The Movie Swingers” It’s a Los Angeles  landmark.

15. I rearrange my entire living room to take pictures. Of food. During my lunch break.

16. I gave my daughter a trampoline for Christmas and she doesn’t want to get out of it. Ever

 

Scallops smoked sweet corn puree stout balsamic glaze

I had such an incredible year, truly a year that was blessed by the blogging community and those who have supported me, the online friendships that turned to lasting ones and the connections we feel through food.

One of the my favorite events this year was The Feast of the Seven Fishes, a small dinner party and Fancy Schmancy Pot Luck thrown by Greg and Alaska SeaFood (see numbers 12 &13 above). A truly incredible night, hoisted up by the stellar seafood, an epic example of how essential it is to buy the good stuff when cooking a meal from the sea. Alaska Seafood is focused on providing the world with incredible, sustainable, wild seafood and were they gracious enough to provide each of the seven cooks who participated with the best Alaska has to offer.

feast seven fishes

(Photo: Andy Windak)

The results were outstanding. Some of the most incredible food I’d had all year.

Check out this amazing video of the evening put together by Andy.

Here is the progression of the Feast of The Seven Fishes dinner:

Hors d’oeuvre: Kritisn, Grilled Blue Star Oysters

Amuse Bouche: Nathan, Rye Crisp with Maple Cream, Rye Beer-Marinated Salmon Roe, Green Chile Sugar and Fennel Top

Frist Course: Me! Seared Sea Scallops with Smoked Sweet Corn Puree & Stout Balsamic Glaze (recipe below)

Soup Course: Brian, Seared Ponzu Halibut with Forbidden Rice

Third Course: Andy, Uni Capellini with Scallop, Bonito and Nori Crumble, Rye Toast with Pine Nut Porcini Butter

Fourth Course: Joy made this Crab, Apple & Pomegranate Salad

Dessert: Greg Caffè e Frittelle Dolci

 

Seared Scallops Smoked Sweet Corn Puree And Stout Balsamic Reduction

There are two ways to buy scallops, “wet” and “dry.” A wet scallop with be soaked in a phosphate solution to preserve it. This makes it taste soapy and gives it a bit of a rubbery texture, but the vast majority of scallops sold in US markets are wet. Dry scallops are more expensive, harder to come by and infinitely tastier.

If you can’t find dry scallops, the best way to treat a wet scallops is a quick brine.

Here is my quick brine recipe that works wonders to get those phosphates out of your tasty seafood.

If you can find some dry Alaskan scallops, I highly recommend that you grab them.

Also, I used this smoker. It’s less than $50 and stores in your cabinet, perfect for me and my occasional smoking needs.

 

Scallops On Smoked Sweet Corn Puree With Stout Balsamic Glaze

Ingredients

  • 5 ears of corn, shucked
  • 1 stick butter, divided in half
  • 1 leek, chopped, white and very light green parts only
  • 1/2 cup cream
  • ¼ tsp salt
  • 1/3 cup stout beer
  • 2/3 cup balsamic
  • 1 tbs honey
  • 2oz pancetta
  • 12 scallops
  • Maldon salt & fresh cracked black pepper
  • Yield: 6 appetizer portions

Instructions

  1. Brine scallops if necessary.
  2. Smoke one ear of corn for 8 minutes over alder-wood chips according to smokers manufactures specifications. (in lieu of this add 1/4 tsp smoked paprika or replace the salt with smoked salt).
  3. Cut the kernels off all ears of corn, including the smoked ear of corn. Set aside.
  4. In a large pot, melt 1/2 stick butter. Sautee leeks until soft, about 5 minutes. Add the cream and corn kernels, cook until softened, about 8 minutes. In a food processor or blender, puree until very smooth, abut 5-8 minutes.
  5. Pass through a chinois or strainer.
  6. In a medium sauce pan, add the stout, balsamic and honey. Boil until reduced to a thick syrupy consistency, stirring occasionally, about 15 minutes.
  7. Dry the scallops well by placing between two stacks to paper towels.
  8. In a pan over medium high heat, melt the remaining 1/2 stick butter.
  9. Season the scallops on top and bottom with salt and pepper.
  10. Sear on both sides until cooked thorough, about 3 minutes per side.
  11. Cook the pancetta until crsipy.
  12. Plate the corn puree, top with two scallops per plate, drizzle with balsamic glaze, then top with crispy pancetta.
http://domesticfits.com/2012/12/31/scallops-smoked-sweet-corn-puree-stout-balsami/

I remade this recipe on my other blog, The Beeroness with an explanation of the brining process, check it out here.

 

38 Responses to Scallops On Smoked Sweet Corn Puree With Stout Balsamic Glaze & My Year According To Instagram

  1. Averie @ Averie Cooks December 31, 2012 at 2:18 am #

    Happy New Year! I love all the pics in this post – the fact that you’re hobnobbing with famous people, hosting cooking segments on the second biggest CBS affiliate in the country and have totally upstaged me in the little girl xmas gifts department, yeah, you’ve had a pretty awesome year! (and if I gave my daughter a trampoline like that she’d NEVER get off!) Happy New Year, Jackie :)

    • Jackie December 31, 2012 at 8:43 am #

      Thank you my friend! When am I going to get to Hobnob with you??

  2. Gerry @ Foodness Gracious December 31, 2012 at 6:07 am #

    Interesting about wet and dry, I usually don’t buy scallops just because no matter how hot your pan is they still boil instead of getting a good sear :( ill be sure to ask for dry now! The party pics look awesome! Happy new year :)

    • Jackie December 31, 2012 at 8:44 am #

      Dry scallops are the key. Buy the dry kind, and then literally dry them and you’ll get a good sear. You just have to get all the soaking liquid out of them first.

      • Colleen Salguero January 8, 2013 at 3:50 am #

        Is there a way to make this healthier??

        Can I replace the cream with whole milk?
        Can I use less butter??
        Corn is out of season here in Massachusetts, would this work with frozen organic corn?

        • Jackie January 8, 2013 at 10:16 pm #

          This probably isn’t the best recipe for you if corn isn’t in season where you are (we still get it in Los Angeles). I made this for a dinner party and the components are all meant to balance each other. The puree takes a while to pass through the strainer and a lot of fibers are removed so the amount that ends up on the plate is pretty small, about 2 or 3 tbs each. It would probably be better to leave the puree off or just go in a different direction.

  3. claire @ the realistic nutritionist December 31, 2012 at 7:11 am #

    These are SO DELICIOUS looking Jackie!! And you had an amazing year it looks like. But I have a small feeling 2013 might be awesome too, not because of your book release, because you are meeting me. obv.

    • Jackie December 31, 2012 at 8:45 am #

      Pssshhhh! Book, schmook. I get to meet Claire in 2013 ;)

  4. Natalie @ The Devil Wears Parsley December 31, 2012 at 9:57 am #

    What a great year you had, Jackie!! These scallops look absolutely fabulous. I could put that stout balsamic glaze on everything! Have a very Happy New Year!

  5. Cassie | Bake Your Day December 31, 2012 at 10:48 am #

    I am drooling over this corn puree. Amazing! I’m so glad I found your blog this year and I can’t WAIT to to meet you in 2013!

  6. JulieD December 31, 2012 at 11:54 am #

    Love seeing your year via Instagram – can I steal that? ;) your scallops look amazing!!! Happy New Year!!

    • Jackie December 31, 2012 at 12:01 pm #

      Of course! I want you see YOUR year via Instagram :)

  7. Eliza December 31, 2012 at 12:20 pm #

    Thanks for another fantastic post! This recipe looks so amazing, and it seems like you had a very good year.

  8. Bree December 31, 2012 at 2:23 pm #

    Another amazing recipe?! You rock it girl!

  9. tijuana (po' man meals) December 31, 2012 at 2:45 pm #

    sounds like you have had a spectacular year! wow… and will have an even better 2013, im sure! that pic looks like something i would order off any menu. it is stunning. happy new year!

    • Jackie January 1, 2013 at 11:15 am #

      Thank you so much! I did have a great year, I feel so blessed :)

  10. Liz December 31, 2012 at 5:25 pm #

    What a fun year you had! You got to hang out with some amazing bloggers :) Your scallops look incredible…just the perfect way to eat your way into the new year! Cheers!!!

    • Jackie January 1, 2013 at 11:16 am #

      I did! It was so much fun, bloggers are the best :)

  11. Vilma January 1, 2013 at 1:37 am #

    your like sounds like a lot of fun.

  12. fatpiginthemarket January 1, 2013 at 6:43 am #

    Happy 2013, Jackie! You have had an amazing year and I’ve enjoyed reading about it here and seeing your snaps on Instagram. I’m oinking at ya…which means hello, I like you and your food ideas and your witty words. Oink!

    • Jackie January 1, 2013 at 11:16 am #

      Thank you!! So glad you like what I’m doing, you’re so sweet :)

  13. Anna @ Hidden Ponies January 1, 2013 at 9:21 am #

    Beautiful blog, beautiful year!! 2013 is going to be amazing too, I can feel it :) Stunning scallops, naturally!

  14. heath g January 1, 2013 at 9:40 am #

    I just discovered You and have ended up loving your blog! God Bless you, this scallops look so amazing.

  15. Whitney @ The Newlywed Chefs January 1, 2013 at 5:51 pm #

    Happy New Year! This recipe sounds divine! Can’t wait to see what you have in store throughout 2013.

  16. Whitney @ The Newlywed Chefs January 1, 2013 at 5:51 pm #

    Happy New Year! This recipe sounds divine! Can’t wait to see what you have in store throughout 2013.

  17. Chung-Ah | Damn Delicious January 1, 2013 at 11:50 pm #

    Hope you had a wonderful New Year’s celebration! And I can’t believe you got your daughter a trampoline! When can I come over?

    As for these scallops – YUM! Scallops is one of my favorite things ever but I never get to have it enough. I’m hoping that will change ASAP with this recipe here :)

  18. Ashley - baker by nature January 2, 2013 at 7:40 am #

    Your year looks like it was a total winner, Jackie! I know 2013 will be just a wonderful ;-) can’t wait to meet you in April!

  19. Rachel Cooks January 6, 2013 at 7:20 am #

    Love the photos! My daughter would just die if I bought her a trampoline–she would be on cloud 9!

    PS: Can you believe that I’ve never had scallops?

  20. Andrew @ Eating Rules January 7, 2013 at 8:17 am #

    Happy new year! I’m positively tickled to have made it into your Instagram feed (and that you joined us at the wedding, of course). Here’s to an even better 2013! xoxoxo!

  21. Carrie's Experimental Kitchen January 11, 2013 at 3:44 am #

    I have featured this recipe on my blog for my weekly seafood round-up and have also linked this recipe to your original post so that my readers will be forwarded to your site. Thank you for allowing me to share! Here is the link: http://carriesexperimentalkitchen.blogspot.com/2013/01/seafood-frenzy-friday-week-44.html

    • Jackie January 11, 2013 at 8:39 am #

      Thank you Carrie! Great round up :)

  22. ROR January 14, 2013 at 12:35 pm #

    Oh you’re killing me… this looks absolutely fantastic! Your presentation is gorgeous too. I can’t wait to try this!

  23. Your recipe was stolen August 12, 2013 at 6:06 pm #

    This person is claiming your recipe as their own. Thought you should know, as I have no respect for that type of theft.

    http://thebeeroness.com/2013/08/09/beer-brined-scallops-over-smokey-corn-puree-and-stout-molasses-sauce/#comment-6788

    • Jackie August 12, 2013 at 6:42 pm #

      I am The Beeroness. That is my blog. But thank you so much for looking out for my content. As far as legalities go, even if that was not me, it is perfectly legal to amend a recipe in that fashion.

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    [...] "One of the my favorite events this year was The Feast of the Seven Fishes, a small dinner party and Fancy Schmancy Pot Luck thrown by Greg and Alaska SeaFood (see numbers 12 &13 above). A truly incredible night, hoisted up by the stellar seafood, an epic example of how essential it is to buy the good stuff when cooking a meal from the sea. Alaska Seafood is focused on providing the world with incredible, sustainable, wild seafood and were they gracious enough to provide each of the seven cooks who participated with the best Alaska has to offer." http://buff.ly/1bYqNSr  [...]

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