Duck fat scallops with corn broth from Andiamo

- Content sponsored and provided by Andiamo.

These recipes come courtesy of Chef James Oppat. To learn more about Andiamo restaurants, or to find a location near you, visit

Yield 3 qt          
Portion Size 4 fl oz        
Number of Portions 24          
2 lb frozen sweet corn
2½  qt Chicken Stock Base
2 fl oz lemon juice
½ cup Italian parsley
1 tbl basil dried spice
1 cup heavy cream
salt and white pepper as needed

Simmer together the corn, chicken stock and lemon juice for about 20 minutes
Remove from the heat and puree
Add the creme while processing in the VitaMix to emulsify
Hold the sauce as needed and serve with both the Scallop Appetizer and Acadian Red Fish Entree

Yields 1 ea.

1 ea sea U/10 scallops
1 tsp salt and pepper
1 oz duck fat
1½ fl oz Corn Broth (recipe above)
½ ea Braised Greens
1 tsp limmonolio oil
1 pinch pink peppercorn crushed

Render the duck fat over medium heat
Pat the scallop dry and season
Sear over medium to high heat until deeply caramelized
Flip and after about 20 seconds, remove from the heat
Scallops should be medium and opaque in the center
Place the corn broth just off center of plate
Place the braised greens just next to it
Lean the scallop up against the greens
With a spoon, drizzle small amount of the duck fat over
Then drizzle with the lemon infused olive oil
Dust with crushed pink peppercorns
This plate can accommodate up to three scallops by increasing the portions of corn broth and braised green

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