Seared scallops meet sweet corn, crisp green apple, cucumber ribbons, and bright preserved lemon in this elegant Maize and Maritime recipe from Chef Hannah Flora. Finished with pickled mustard seeds, fresh herbs, and chili crisp oil, this seafood dish balances sweet, savory, tangy, and spicy flavors.

Maize and Maritime

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Course: Main Course

Ingredients Notes

Ingredients

12 U8 scallops
2 green apples small diced and cut into half moons
Dill for garnish
Tarragon for garnish
Chili crisp oil for garnish
8 ears corn
2 cups whole milk
2 shallots minced
1 clove garlic minced
2 tablespoons butter
Salt and pepper to taste
1 teaspoon turmeric
1 sprig thyme
1 sprig tarragon
4 tablespoons mustard seeds
1 cup apple cider vinegar
¼ cup granulated sugar
4 whole lemons
2 cups champagne vinegar
1 cup water
¼ cup granulated sugar
¼ cup plain Greek yogurt
2 English cucumbers
1 lemon juiced
Olive oil to taste
Salt and pepper to taste

Notes

Ingredients:

12 ea u8 scallops
2 ea green apple - small dice and half moons
Dill- for garnish
Tarragon- for garnish
Chili crisp oil- for garnish

For Corn Silk:

8 ears corn
2 cups whole milk
2 ea shallots - minced
1 clove garlic - minced
2T butter
Salt and pepper to taste
1tsp turmeric
1 sprig thyme
1sprig tarragon

Method:

Clean corn kernels off the cobb and hold.
In a sauce pan, sweat shallots and garlic with butter
Add corn kernels and sautee
Add milk, and corn cobbs to infused more flavor. Add thyme sprigs and tarragon
Let simmer for 15 minutes. Remove cobbs
Strain and blend corn, adding milk for consistency.
Add 1 tsp turmeric powder for color and flavor.
Pass until smooth.

For Pickled mustard seeds:

4Tablespoons mustard seeds
1cup apple cider vinegar
¼ cup granulated sugar

Method:

In a small sauce pot, combine all ingredients. Let simmer for 5 minutes.
Remove from heat and cool.

For Preserved Lemon Emulsion:

4 ea lemons- whole
2 cups champagne vinegar
1 cup water
¼ cup granulated sugar
¼ cup Greek yogurt- plain

Method:

Cut lemons in ¼ and add to a pot with vinegar, sugar, water.
Bring to boil and reduce to simmer - simmer for 20 minutes.
Strain out liquid, reserving.
Blend lemons, adding ¼ cup liquid
Add Greek yogurt and blend to combine
Pass to remove seeds and pieces
Transfer to squeeze bottle for plating

For Cucumber Ribbons:

2 ea English cucumbers
1 ea lemon - juiced
Olive oil, to taste
Salt and pepper to taste

Method:

Using a peeler, peel cucumber into ribbons
Dress with lemon juice, zest and olive oil.
Season with salt and pepper and roll
Reserve for plating.

Garnish plate with herbs and drizzle with chili oil.