Hokkaido Scallops with Yellow Corn Pudding

Gourmet Recipes for Your Festive Table

Hokkaido Scallops with Yellow Corn Pudding Paired with Sterling Reserve Chardonnay

Serves 6

Hakkaido Scallops with Yellow Corn Pudding and Reserve Chardonnay

Elevate your holiday gatherings with a touch of elegance and culinary sophistication by indulging in our exquisite Hokkaido Scallops with Yellow Corn Pudding. This dish is a celebration of luxurious flavors, perfect for impressing friends and family.

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Ingredients

18 U15 Hokkaido Scallops

Avocado Oil (any neutral oil)

3 TBSP Unsalted European style butter

1 Cup Corn pudding

Corn Pudding

5 Large ears of yellow corn

1 Large yellow onion (julienne)

2 Cloves garlic (sliced)

¼ Cup Unsalted European style butter

16 oz Vegetable stock

3 TBSP Heavy cream

Salt to taste

Directions

Corn Pudding

Remove the kernels from the cob and set the kernels aside.

In a small stock pot add butter, julienned onions, sliced garlic, and a touch of salt

Cook on low until onions become translucent. DO NOT CARAMELIZE. Once the onions start forming a thick paste, add yellow corn kernels. Add vegetable stock.

Continue to cook on low for 10-15 minutes. The corn should be fully cooked. Add the cream and continue to cook for another 2 minutes on low.

Blend in a high-powered blender until the pudding is smooth and there are no lumps. If there are lumps present continue to blend on high.

Once blended, set aside and cool slightly. The pudding with continue to thicken as it cools.

Method

Remove the foot (muscle) from the scallops. Pat dry and set aside to temper for 5 minutes

Preheat a cast iron skillet or carbon steel skillet on high until the pan is slightly smoking. Add neutral oil to skillet and swirl to coat the bottom of the pan evenly.

Once the oil is slightly smoking, gently place the scallops evenly in the pan and sear until caramelized on one side. Turn off the heat and flip all the scallops over and remove from the heat. Add butter and baste the top of the scallops with butter.

The culinary team at Sterling Vineyards is led by Chef Jason Toji. A graduate of the Culinary Institute of America, Chef Jason is a Napa Valley veteran and brings with him a passion for perfecting dishes in an elevated yet approachable way. Paired with our Sterling Reserve wines, these dishes are sure to make every meal a memorable occasion.

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Gourmet Recipes for Your Festive Table

Hokkaido Scallops with Yellow Corn Pudding Paired with Sterling Reserve Chardonnay

Ingredients

Corn Pudding

Directions

Corn Pudding

Method

Pain Roasted Duck Breast

Holiday Side Dishes

Cassoulet

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Platinum Collection

Napa Valley Elevated

Virtual Tastings

Our Reserve Collection

Become a Member

Gourmet Recipes for Your Festive Table

Hokkaido Scallops with Yellow Corn Pudding Paired with Sterling Reserve Chardonnay

Ingredients

Corn Pudding

Directions

Corn Pudding

Method

Pain Roasted Duck Breast

Holiday Side Dishes

Cassoulet

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