Corn calls for scallops
Bonefish Grill’s fresh dayboat elote
Q. I had a Thai-inspired sea scallops with rice noodles special at Bonefish Grill. The seasonings in the sauce made this dish most delectable. Do you think the chefwould part with the recipe? Thanks for your efforts.— JanetTrauner, Boynton Beach
A. After blindly reaching out to Elizabeth Watts, director of media and community relations for Bloomin’ Brands (bloomin- brands.com) via email, Iwas pleasantly surprised by her prompt response. Typically, larger corporations are not as accommodating, so a big thank you to Elizabeth. TheThai inspired scallop was a seasonal special that is no longer offered and the recipe isn’t available. But I did receive a substitute suggestion for you, Janet, and hope you enjoy it just as much. In its place, Elizabeth offered Bonefish Grill’s (multiple locations, bonefishgrill.com) fresh dayboat scallops elote. The scallops are served on Mexican-style street corn paired with chimichurri sauce and smoky chipotle aioli. It’s the perfect answer to the bushels of sweet summer corn nowat produce stands and markets.
The recipewas created by Bonefish Grill Executive Chef Justin Fields. Since summer is corn season, Fields felt that a take on Mexican street corn or “elote”— grilled corn brushed with a mixture ofmayonnaise, chile and cheese— would pair nicely with seared scallops. He added more flavor and color with chimichurri sauce and a hint of smokiness with chipotle aioli. The fresh dayboat scallops elote summer special is available at all Bonefish Grill locations until Sept. 17.