Description
Seared scallops with corn purée is a dish that brings together the best of both land and sea, showcasing sweet, tender scallops paired with a creamy, rich corn purée.
Ingredients
- Fresh sea scallops: 12 large scallops
- Corn kernels: 2 cups
- Heavy cream: 1/2 cup
- Unsalted butter: 2 tablespoons
- Olive oil: 2 tablespoons
- Garlic: 1 clove, minced
- Salt and black pepper: to taste
- Microgreens: for garnish
- Herb oil (optional): for drizzling
Instructions
- Prepare the corn purée by combining corn kernels, heavy cream, and a pinch of salt in a saucepan over medium heat. Simmer for about 10 minutes.
- Blend the cooked corn mixture until smooth, adding more cream or water if necessary. Keep warm.
- Pat the scallops dry, season with salt and pepper, and sear in a hot skillet with olive oil for 2-3 minutes on one side.
- Flip the scallops, add butter and garlic, and cook for an additional 1-2 minutes while basting.
- Spoon corn purée onto plates, arrange scallops on top, and garnish with microgreens and herb oil if desired.
Notes
- Use fresh sea scallops for the best flavor.
- Ensure scallops are dry before searing for a perfect crust.
- Customize the corn purée with herbs or spices to suit your taste.
- Pair with various side dishes for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 60mg
Keywords: seared scallops, corn purée, seafood, gourmet, dinner party