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1
Bring a pot of salted water to a boil, make sure that there is an ice bath ready.
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2
Blanch the peas and favas separately.
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3
Drain and immediately add them to an ice bath
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4
Remove kernels from the corn cobs and reserve the cobs.
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5
Add the cobs to a pot with water and cook for 25 minutes to create a quick stock.
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6
Next, run the corn through a juicer, strain the liquid and heat slowly in a stainless pot.
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7
Add a touch of cream to reinforce the sauce, season with salt and pepper and set aside.
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8
Next, finely dice the carrots and onions.
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9
Add the butter to a saute pan over medium heat and add the carrots, onions, favas, peas.
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10
Cook until tender.
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11
Stir in some of the corn stock to make a sauce.
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12
Remove from the heat, season with salt and pepper and reserve.
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13
Combine the flour and chili pepper.
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14
Toss the bone marrow lightly with the flour mixture.
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15
Place the marrow in a pan and bake in a preheated 350 degree oven for about 8 to 10 minutes.
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16
Heat a skillet with some oil, add the scallops and cook until golden brown on each side.
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17
To plate: place a line of the sauce down on each dish.
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18
Top with the blanched peas and favas.
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19
Using a zester, zest some of the lemons and oranges and sprinkle over the vegetables.
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20
Place the scallops and roasted bone marrow around the vegetables and.
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21
garnish with micro mix and sea salt.
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22
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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23
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
