step 1
Make the pickled fresno: Thinly slice the Red Fresno Chili Peppers (2) then add to the hot pickling liquid (Water (1 cup), Distilled White Vinegar (1 cup), Granulated Sugar (1 Tbsp), Kosher Salt (1 Tbsp)). Let sit in an airtight container at room temperature for 2 hours.
step 2
Make the pickled Shallots (3). Bring the pickling liquid to a boil. Pour the liquid over the shallots and let cool to room temperature. Cool completely.
step 3
Frisee: In a small pot, bring 1 quart of water to a boil. Fill a small bowl with ice and cover with water. Place the cleaned Curly Endive (1 bunch) in the boiling water for 30 seconds and immediately dunk into the ice water to shock. Remove and place on paper towels to dry.
step 4
Make the bacon vinaigrette: In a large high sided skillet over medium heat, cook the Bacon (1 lb) until crispy and all of the fat renders. Add the Shallots (6) and sweat until translucent, about 2 minutes. Remove the skillet from the heat and place in a medium bowl. Add the Sherry Vinegar (3 oz), Freshly Ground Black Pepper (as needed) and Dijon Mustard (11 tsp) whisking to combine. Slowly drizzle in the Avocado Oil (2 cups) whisking to emulsify. Taste and adjust for seasoning.
step 5
Make the corn puree: In a heavy bottom pot over medium heat add the Blended Oil (1 Tbsp) .Once the oil is shimmering, add the Shallot (1 cup), Kosher Salt (1 Tbsp) and Garlic (2 tsp) and sweat until translucent, about 3 minutes. Add the Ground Turmeric (as needed) and stir to combine.
step 6
Place the Frozen Corn Kernels (6 3/4 cups) into the pan and cover with the Heavy Cream (4 cups). Bring the mixture to a boil, then reduce to a simmer until tender and soft, about 10-12 minutes.
step 7
Strain the corn, shallots and garlic from the cooking liquid, reserving the liquid.
step 8
Working in batches, puree the corn, shallots and garlic in a high powered blender using the reserved cooking liquid to loosen the mixture as needed.
step 9
Once smooth, continue blending on high speed while slowly drizzling in the Grapeseed Oil (2 tsp) until the puree becomes glossy.
step 10
Pass the puree through a fine mesh sieve, taste and adjust for seasoning.
step 11
Cook the Scallops (5): halve 10 scallops lengthwise and pat dry with a paper towel. Season both sides with salt and pepper. In a nonstick pan, heat 1 tablespoon of grapeseed oil until it just begins to smoke. Place the scallops down in the pan being sure not to overlap them or overcrowd the pan. Cook for 30-45 seconds per side and place on a paper towel.
step 12
Assemble salad: in a bowl, combine the Grilled Corn (4 Tbsp) frisee, pickled shallots, pickled fresnos. Slowly add in some of the bacon vinaigrette and toss salad.
step 13
Place 5 small spoonfuls of the corn puree in a circle around the plate. Place one scallop, seared side up on each puree. In the middle of the plate, place the salad and top with Arugula (1 bunch) and Fresh Chives (1 bunch).
