PAN SEARED DIVER SCALLOP, POBLANO CORN RELISH , RE-FRIED BLACK BEANS & CILANTRO CREME

INGREDIENTS

12 u10 Diver Scallops (u10 refers to the size of the Scallop)
Poblano Corn Relish:
4 ears of Corn, roasted & cut off the cob
1cup sautéed Shitake Mushrooms, cut into thin strips
(remove and discard stems)
½ cup oven roasted Roma Tomatoes
2 each Poblanos, small diced
1 tablespoon freshly chopped Oregano
1 tablespoon roasted Garlic
2 teaspoons Adobe Sauce
Zest and Juice of one Lime
2 teaspoons Sherry Vinegar
Salt & Pepper to taste

Mix all of the ingredients together and keep refrigerated

Refried Black Beans:

2 cups Soaked Black Beans
½ Yellow Onion, quartered
1 tablespoon Cumin
1 tablespoon Coriander
¼ cup Bacon Fat
2 quarts Water
Salt and Pepper to taste

INSTRUCTIONS
Cook the beans with the onions, water, and spices until the beans are tender. Remove from heat and strain the water into another container, reserve for later. In a different large hot sauté pan melt the bacon fat just until it starts to smoke, add the beans while stirring constantly. If the beans get too dry, add some of the reserved liquid; just enough to moisten the mixture. Once the beans are done buzz them with an immersion or upright blender.

Cilantro Crème:
1 cup Sour Cream
1 bunch Cilantro
Zest of one Lime
Salt and Pepper to taste

Pick the cilantro from the leaves and ruff chop. Mix all ingredients in a blender until the sauce is green and well incorporated.

Number of Servings: 1
Prep and Cooking Time: 30 minutes

Recipe by: Justin Myers
Restaurant Name: Webster House