Top Recipe - Grayson Schmitz' Hollandaise- Scallop, Charred Corn Sauce with Paprika, Corn Ravioli, Blueberry Balsamic Reduction

Scallop, Charred Corn Sauce with Paprika, Corn Ravioli, Blueberry Balsamic Reduction

Pasta:
1 cup all purpose flour
1 tablespoon milk
1 teaspoon extra virgin olive oil
1/2 teaspoon salt
4 egg yolks

Ravioli Filling:
4 ears of corn, grilled
1 shallot
1 clove garlic, minced
1/8 teaspoon cayenne pepper
2 tablespoons butter
1 cup heavy cream
2 teaspoons rosemary, chopped
Salt and pepper, to taste

Blueberry Gastrique:
1 cup blueberries
1 teaspoon sugar
1/2 cup white balsamic vinegar
1/4 cup water

Seared Scallops:
1 pound scallops
2 tablespoons canola oil
2 tablespoons butter
Salt and pepper, to taste

Smokey Corn Hollandaise:
4 ears corn
6 egg yolks
1/4 cup apple cider vinegar
1 teaspoon black peppercorns
1 large shallot, roughly chopped
4 slices bacon
1 1/2 cup butter, melted
1 teaspoon smoked paprika
1 teaspoon lemon juice
Salt and pepper, to taste

Pasta:
1. Mix wet ingredients.
2. Mix flour and salt. Mix milk, 3 egg yolks, and olive oil. Form a well with the flour and pour wet mix in the center. Using a fork incorporate dry into wet. Knead for about 3 to 5 minutes or until dough bounces back when you poke it. Reserve.
3. After letting the dough rest, using a pasta machine, roll out the dough to the last setting.
4. Use a circle cutter to cut out round then using 1 egg yolk and a little bit of water as an egg wash, paint half of the rounds, pipe the filling in the center of the pasta round and take the un-washed pasta round and place on top, to make ravioli.
5. Try to push out any bubbles then us the same circle cutter to clean up the edges.

Ravioli Filling:
1. Grill corn and cut off the cob. Reserve about 1/4 cup for garnish.
2. In a large sauté pan over high heat melt the butter then add shallots and garlic. Cook until translucent then add the corn, cayenne pepper, heavy cream and season with salt and pepper.
3. Reduce until just before the cream starts to break, make sure to keep it loose enough so you’re able to puree it.
4. Puree on chop, chunks are good, you don’t want it smooth.
5. Cool then add the chopped rosemary.

Blueberry Gastrique:
1. Place the blueberries in a medium sauce pan over medium heat. Mash the blueberries with the back of a spoon, then add the rest of the ingredients and simmer until it becomes a syrupy texture.
2. Strain through a chinois and reserve.

Seared Scallops:
1. In a large sauté pan over high heat, heat the oil.
2. Season the scallops with salt and pepper then place the scallops in the hot pan. Don’t move around, you want to create a nice caramelized sear.
3. Flip when the scallop is nice and brown color and baste with butter for a minute. Reserve.

Smokey Corn Hollandaise:
1. First render the bacon over medium low heat, save the fat and discard the bacon bits.
2. Grill the corn, take it off the cob and juice it. Let is hang through the cheese cloth in a chinois with something weighing it down, like a can.
3. Take the corn water and place it in a pan with the apple cider vinegar, 1/8 teaspoon salt, peppercorns and shallot.
4. Reduce until there is about 1 tablespoon of liquid left. Strain that mixture through and chinois into a medium sized bowl.
5. Add the egg yolks and whisk over a double boiler, whisk until you form ribbons.
6. Slowly whisk the bacon fat and butter, season with salt and pepper, lemon juice and smoked paprika.

© 2011 GRAYSON SCHMITZ
Posted on AllTopChef.com