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Scallop Cornbread with L'Ecole Culinaire

1:24 PM, Oct 15, 2013   |    comments
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Dressing:

 

Corn Kernnel

Onion

Garlic

Celery

Carrot

Ground Chorizo

Poblano

Cornbread (see recipe below)

Stock

 

Cornbread: 

2 1/2 oz APF

2 3/4 oz  cornmeal

1T Sugar

3/4t Salt

3/4t Baking Powder

1/8t Baking Soda

1 Egg

3/4 Cup Buttermilk

1/4 Cup Melted Butter

Bake at 350 degrees for 25 minutes.

 

Sauce:

2T Cream

2T Buttermilk

2T Mayo

1/2T walnut oil

Chipotle sauce

Lime Juice

 

Sear Scallops until brown.  Layer on top of cornbread... drizzle with sauce and serve.  Garnish with Cilantro.

 

 

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