Making seared scallops and corn puree with Chef Terri Boehm from Aspire.
rhode show.” we are with chef terri from hotel providence. this is your first time here. welcome. >> thank you. >> tell us what we are cooking with. i hear the pan is hot. >> it’s seared scallops, with rhode island sweet corn puree. >> this is something on its menu? >> it’s on your new summer menu. first of all, tell us what the ingredients are, other than the scallops. >> ok. we have boiled purple peru convenient potatoes. >> what are different about those than a normal potato. >> color. they look great. >> so it’s presentation. >> there you go. we also have oyster mushrooms. >> i actually thought this was ginger with i looked at it. >> it’s relly texturial, so it just has a great look to it. and then also, frisee, which is an endive, which is a little bitter. >> or how my hair is on a humid day. >> absolutely. >> so let’s get started. what do we feed to do. >> we lightly season the sca