This dish came about as I managed to find a new ingredient that I've never tried before. These are shoots grown out of popcorn kernels and has a mild and sweet flavour, so I thought I'll feature it with its family and cousins in a dish! Have you tried popcorn shoots before?
Difficulty: Medium
Time: 1 hour
Serves: 2
Ingredients
63 Degree Eggs
- 2 eggs
Polenta
- 1/3 cup polenta
- 2 cups chicken stock
- 2/3 cup milk
- 1 bay leaf
- salt
- pepper
- 1 handful parmesan
- 1 heaped tbsp ricotta cheese
- 5 tbsp butter
Buttered Sweet Corn and Baby Corn
- 1 sweet corn on cob
- 2 baby corn sliced length ways
- 2 baby corn sliced across
- 2 tbsp butter
- 1 tbsp oil
- salt
Scallops
- 6 large scallops
- salt
- oil
Garnish
- red veined sorrel leaves
- popcorn shoots
Method
1. Start by cooking the eggs in a 63 degree sous vide bath for 45 minutes. Take it out when ready and set aside.
2. Bring the stock, milk, bay leaf, salt and pepper to boil in a pot. Slowly whisk in polenta until fully mixed. Reduce to low heat and let it simmer over 45 minutes, check and stir occasionally and add more liquid if required for a smooth runny consistency.
3. Slice the corn kernels off the corn cob. Heat up the butter and oil in a small pan, add the corn kernels and baby corns and cook for a few minutes until it's cooked through. Season with salt and pepper.
4. Make sure the scallops are well dried with kitchen paper towel and season generous with salt. In a cast iron pan heat up some oil on high heat until it's smoking hot. Add the scallops and sear it on high heat for 30 seconds on each side until it's golden.
5. Finish the polenta by mixing in the parmesan until melted, then the ricotta and the butter and mix well.
6. Assemble by pouring the polenta onto a middle of the plate. Top with scallops, buttered sweet corn and baby corn. Use a blow torch to lightly torn the surface of the polenta, sweet, corn, baby corn and scallops. Place the 63 degree egg on the other side and garnish with red veined sorrel and popcorn shoots.
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