Your Life A to Z Recipe: Tuesday, August 5th, 2014: Corn Crusted Scallopsasadas

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Corn Crusted Scallops

For the Seasoned Egg Wash

2 Eggs, lightly beaten
1 C Buttermilk
1/2 tsp Salt
1/2 tsp Pepper
1/2 tsp Cumin
1 tsp Cholula
1/2 tsp Sugar
2 tsp Mexican Oregano                   

For the Corn Crust

1/2 C Maseca
1/2 C Ground Super Sweet Dried Corn
1 C Crushed Corn Chips
1/2 C Corn Starch

12 Large Scallops
corn or rice oil for frying

Blend all the ingredients for the egg wash together and pour over the scallops.  Let Sit for at least one hour.  Meanwhile, combine the ingredients for the crust and mix well.

Drain the scallops but leave it somewhat moist.  Press the scallops into the corn crust mix and set aside on a plate. You may refrigerate them until ready to eat.

Add 2 to 3 inches of oil to a deep skillet and heat to 350 degrees, using a deep fry thermometer to check the temperature.  Add the scallops to the skillet and fry about 1 1/2 minutes per side or 3 minutes total.  Remove with a slotted spoon, drain on paper towels. Serve immediately.

To Serve- Put about 2 Tbsp jam on 4 plates top with 3 scallops and then add a Tbsp or more of truffle crema.  I like to also put some roasted chilies, cabbage, pico de gallo and dried corn on top to jazz it up.

Truffle Crema

1 1/2 C Sour Cream
1/3 C Truffle Oil
1Tbsp Sherry Vinegar
3/4 Tbsp Mexican Oregano
1/2 tsp Salt
1/4 tsp Pepper

Mix well, set aside.

Tomato Jam

3 lbs Tomatos
2 C Sugar
2 Tbsp Lime Juice
1/4 C Cider Vinegar
2 tsp Cumin
1/2 tsp Canela
1/2 tsp Allspice
2 tsp Salt
2 Chopped Jalapeños

Cook slow for 2 hours.