Warm Shrimp and Scallop Timbale with Lime Corn Cream and Crispy Cilantro Crumbs

Instructions

1. 1

   Preheat the oven to 190°C / 375°F. On a small baking tray, mix the panko with 10 g melted butter, half of the chopped cilantro, a pinch of salt, and a little lime zest. Bake for 6 to 8 minutes at 190°C / 375°F, stirring once, until golden and crisp.

2. 2

   Meanwhile, heat 1 tablespoon olive oil and 10 g butter in a saucepan over medium heat. Add the shallot and cook for 2 minutes. Stir in half of the garlic and cook 30 seconds more without browning.

3. 3

   Add the corn and the fish or seafood stock. Cook for 6 to 8 minutes until the corn is tender. Add the cream, 1 tablespoon lime juice, half of the sweet paprika, salt, and black pepper. Cook 2 more minutes.

4. 4

   Blend the corn mixture until smooth. If desired, strain for a finer texture. Keep the cream warm over very low heat.

5. 5

   Pat the scallops and shrimp very dry with paper towels. Season both with salt, black pepper, the remaining sweet paprika, and the remaining lime zest.

6. 6

   Heat a large skillet over medium-high heat with the remaining tablespoon of olive oil. Sear the scallops for 1 1/2 to 2 minutes per side, until caramelized outside and juicy inside. Remove and reserve.

7. 7

   In the same skillet, add the remaining butter and the rest of the garlic. Add the shrimp and cook for 1 to 2 minutes per side, until pink and firm. Add the remaining tablespoon of lime juice and toss for 15 seconds.

8. 8

   To plate, divide the hot corn cream among four plates. Arrange the shrimp and scallops on top in a low timbale or compact mound.

9. 9

   Finish with the crispy cilantro-panko crumbs, then sprinkle with the chives and the remaining fresh cilantro. Serve immediately.