Pan Seared Scallops, Handkerchief Pasta, Sweet Corn Velouté, Crispy Ham

INGREDIENTS

• 100g White flour
• 1 Egg
• 12 Scallops
• 2 Cobs of sweetcorn
• 1 Onion, diced 
• 300ml Chicken Stock 
• 50ml Water
• 50g Crème fraiche and butter
• 4 Slices of cured ham
• Dash of cumin, chipotle spice, coriander, paprika

METHOD

1. Mix the flour and egg together, knead to form a dough. Place dough in the fridge for at least 30 mins to rest.
2. Cook diced onion, add spices over a low heat for 15 mins until soft. At the same time, place the sweetcorn cobs on a heated griddle pan, turning regularly to ensure charring but not burning. Once charred, cut the sweetcorn kernels from the cob and add to the cooked onions.
3. Add water to the pan to deglaze, bringing to the boil for a minute before adding the chicken stock. Reduce heat to a simmer for 20-25 mins.
4. Blend the mixture and pass through a sieve. Place the sieved mixture back into the pot and bring to a simmer, finishing with the crème fraiche and butter.
5. Lay the cured ham on a baking sheet and place in an oven preheated to 180OC. Allow to cook for 5 mins or until crispy.
6. Roll the pasta dough through progressively thinner settings on a pasta machine. Cut into ‘handkerchiefs’ and boil in salted water for 5 mins until al dente.
7. In a heated pan, melt some butter and place the scallops in a clockwise pattern. Allow to cook for 1-1.5 mins before turning and cooking for an equal amount of time on the other side.
8. Plate all elements described above.