Seared Scallops with Corn Cream recipe
All Recipes Seafood Shellfish Scallops
Ingredients
- 2 ears fresh white corn, kernels cut from cob 1 cup chicken broth 2 tablespoons butter salt to taste 1 pinch cayenne pepper 12 large sea scallops, rinsed and patted dry 1 red Fresno pepper, thinly sliced 2 teaspoons canola oil 1 teaspoon kosher salt ½ teaspoon smoked paprika, or to taste 1 splash water 1 tablespoon butter, or more to taste ½ lemon, juiced ¼ cup radish sprouts, or to taste
Nutrition Info
- 275.7 caloriescarbohydrate: 18.4 gcholesterol: 63.7 mgfat: 13 gfiber: 2.3 gprotein: 23.1 gsaturatedFat: 5.9 gservingSize: -sodium: 986.8 mgsugar: 3.3 gtransFat: : -unsaturatedFat: : -
Directions Seared Scallops with Corn Cream
Directions
-
Stir corn kernels, chicken broth, 2 tablespoons butter, cayenne pepper, and salt together in a saucepan, bring to a simmer, reduce heat to medium-low, and cook until corn is tender, about 5 minutes.
Pour corn mixture into a blender no more than half full. Cover and hold lid down, pulse a few times before leaving on to blend. Puree in batches until smooth. Pour pureed corn mixture through a fine-mesh strainer into a saucepan. Season with salt to taste.
Toss scallops, Fresno pepper, canola oil, kosher salt, and smoked paprika in a bowl until scallops are completely coated. Separate pepper slices from scallops.
Heat a large heavy skillet over high heat until very hot, about 5 minutes. Cook scallops in hot skillet until browned on one side, about 3 minutes. Turn and cook on the other side until cooked through, about 3 minutes more. Cook and stir sliced peppers on the side of the skillet while the scallops are cooking.
Remove skillet from heat, transfer scallops to a plate, leaving peppers in hot skillet. Stir water and 1 tablespoon butter into peppers until butter melts. Drizzle lemon juice over peppers, stir to glaze peppers completely.
Divide corn cream between four bowls. Place 3 scallops over corn puree and top with glazed peppers. Garnish with radish sprouts.