Fox 8 Recipe Box: Seared Scallops

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Recipe from Chef Marlon Mayorga of Corleone's Ristorante & Bar

Pan Seared Scallop with Corn Relish and Chilled Tomato Au Jus

Corn Relish


1 cup corn
1/4 cup diced red peppers
1/4 cup diced red onion
1/4 cup scallions
1/4 cup cilantro
4 limes
1 T olive oil
1 T red wine vinegar
salt and pepper to taste


Mix all ingredients in a bowl and set aside

Tomato Au Jus

whole peeled tomatoes
lite onions
salt and pepper (to taste)


Simmer all ingredients for a few minutes then place in blender and puree with a little fresh cilantro Chill in refrigerator


scallops (U10)
lite olive oil


Heat sautée pan with a little bit of olive oil. Sautee scallops 2 to 3 minutes each side

Plate corn relish in center of plate, place scallops around corn relish, then drizzle the tomato au jus over scallops and garnish with fresh cilantro. Enjoy!

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