Sun Sentinel Palm Beach Edition

Corn calls for scallops

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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 chef would part with the recipe? Thanks for your efforts. — Janet Trauner,

Boynton Beach

A. After blindly reaching out to Elizabeth Watts, director of media and community relations for Bloomin’ Brands (bloomin- brands.com) via email, I was pleasantly surprised by her prompt response. Typically, larger corporatio­ns are not as accommodat­ing, so a big thank you to Elizabeth. The Thai 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 now at produce stands and markets.

The recipe was 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 of mayonnaise, 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.

 ?? BONEFISH GRILL/COURTESY ?? Bonefish Grill’s fresh dayboat scallops elote is a play on Mexican street corn served with chimichurr­i sauce and chipotle aioli.
BONEFISH GRILL/COURTESY Bonefish Grill’s fresh dayboat scallops elote is a play on Mexican street corn served with chimichurr­i sauce and chipotle aioli.
 ??  ?? Claire Perez
Claire Perez

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