Appetizer

Charred Scallop & Corn Bisque Velouté with Crispy Sage Oil & Calamansi Foam

Name: Charred Scallop & Corn Bisque Velouté with Crispy Sage Oil & Calamansi Foam
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 2 servings
Ingredients: 2 large diver scallops (2 oz each); 2 cups fresh corn kernels (about 2 ears), divided; 4 cups fish stock or vegetable stock; ½ cup yellow onion, thinly sliced; 2 cloves garlic, minced; ¼ cup white wine or dry sherry; ½ cup heavy cream; 2 tablespoons unsalted butter; Sea salt and white pepper; 3 tablespoons unsalted butter (for sage oil); 8–10 fresh sage leaves; 2 calamansi (or substitute with 1 lime); ¼ cup heavy cream (for foam); 1 teaspoon soy lecithin (optional, for foam stability); Neutral oil for searing scallops; Microgreens for garnish

Velvety bisque made from charred corn kernels and sweet scallop stock, topped with a seared diver scallop and finished with fragrant sage-brown butter oil and a delicate calamansi (Filipino lime) foam. A refined first course celebrating both sea and harvest.

788cal per serving 15gprotein 44gcarbs 64gfat 20min prep 45min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this