Serves 3

9 pieces
U-10 scallops

3 pats
butter

½ lb
white beech mushrooms

1?3 cup
fresh sweet corn

2 tbsp
small red onion, diced

2 tbsp
cilantro, diced

2 tbsp
lime juice, freshly squeezed

½ cup
extra virgin olive oil

1 tsp
truffle oil

1 tbsp
black truffles, chopped

to taste
salt and pepper

Nate Johnson, chef de cuisine

Method:

To make the escabeche, clean mushrooms and sweet corn, then hard sear in a sauté pan. Combine them with the onion, cilantro, lime juice, truffle oil and black truffles in a bowl while still hot. Taste and adjust seasoning as necessary. Cool to room temperature before serving.

To cook the scallops, season scallops with salt to taste. Put a cast-iron pan on high heat and add oil. When the oil begins to smoke slightly, place seasoned scallops in the pan and allow to caramelize. Once first side is a deep-brown color, flip and add butter. Spoon butter over scallops for three to four minutes, until they turn from opaque to white. Remove from pan and allow to rest before serving.

When You Go:
Distrito at Moorestown Mall
400 West Route 38 • Moorestown
856-252-0300 • moorestown.distritorestaurant.com