Seared Diver Scallops

Seared Diver Scallops
Creamed corn, braised oxtail, local baby greens and pablano vinaigrette

Sean Daly
Hugo Restaurant

  • 4 diver scallops
Creamed corn:
  • 1 1/2 cups fresh corn kernels
  • 1/2 cup milk
  • 1/2 cup cornstarch
  • Salt and pepper to taste
For oxtail:
  • 1lb fresh oxtail
  • 3 cups red wine
  • 1/2 onion
  • 1 small carrot
  • 1 rib of celery
Pablano vinaigrette:
  • 2 pablano peppers (roasted and skin removed)
  • 1 clove garlic
  • 1tbl Dijon mustard
  • 1/4 cup white wine vinegar
  • 3/4 cup canola oil
  • Salt and pepper

For the creamed corn:
In a blender puree half the corn with the milk and corn starch until combined.
Move to a heavy bottomed pot and heat over medium until thick and creamy. Salt and pepper to taste.

For the oxtail:
Sear the oxtail in canola oil until golden brown. Place in a lage earthenware dish cover with wine and mirepoix. Seal tightly with a lid or aluminum foil and bake at 220 for 3-4 hours or until fork tender. Remove and shred the meat keep warm in the liquid till service.
For the vinaigrette:
Roast peppers on a grill or oven until skin chars. Place in a bowl and cover to steam. Remove once cool and peel the roasted skin from the meat of the pepper. Place all ingredients in a blender except the oil. Puree till smooth then stream in the oil until mixture is smooth and emulsified. Season with salt and pepper.
For the scallops:
In a large non stick pan heat 3 tbl spoons of canola or vegetable oil. Season the scallops with salt and pepper. Sear each side until golden brown and barley warmed through.