Seared Scallop & Pork Tenderloin

Difficulty:

1/5

Ingredients:

Scallops / pork (1 portion)
1 pc U10 scallops
4 oz Pork tenderloin
1 bunch thyme
3 cloves garlic
2 cobs Fresh corn
2 cups 35 percent cream
1/2 cup Yellow mustard seed
1/4 cup White vinegar
3 tbsp White sugar
Kosher salt
1/2 cup Amaranth seed (or popcorn kernels)
2 lbs Unsalted butter
2 Lemons
2L canola oil (for frying)

Method:

1. In a pot brown 1 lb of butter until golden and nutty
2. While the butter is browning, remove the corn kernels from the cob, (reserve 1/4 cup corn kernels) place in a pot with cream and cook until soft – puree this in a blender and add 1/4 cup unsalted butter
3. Heat up a pan, season pork with salt, add canola oil to the pan and sear on all sides until golden brown on the outside and medium rare on the inside. – place on a tray and let rest for 10 minutes
4. While pork is resting, fry the amaranth until popped like popcorn, season with salt
5. In a bowl mix brown butter, juice of 1 lemon plus zest, and a pinch of salt
6. Take the remaining corn kernels, and sauté in pan, add a knob of butter and season with salt
7. Place 2 pans back on the heat (1 nonstick) – season and sear scallop, in the other pan reshow the pork tenderloin, add butter in pan until foamy, add thyme and baste, pork should be cooked medium
8. Squeeze lemon juice on scallop
9. Plate the dish

All recipes featured in this episode Bring on The Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode.
We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.