Seared Scallops with Corn Cream Recipe

Recipesfull introduces to you: Popular Recipes. (Seared Scallops with Corn Cream Recipe). This recipe for seared scallops on fresh corn cream shows that you can take a few seasonal ingredients, put them together simply and quickly, and produce something pretty special. There are three keys to producing sufficiently seared scallops. First, they must be perfectly dry. Second, the oil goes on the cold scallops, not in the hot pan. Third, your pan must be extremely hot, which means you have to use a very heavy, cast iron or stainless steel pan.

Brief

Prep 15 mins

Cook: 20 mins

Total: 35 mins

Servings: 4

Yield: 4 servings

Seared Scallops with Corn Cream Recipe

Ingredients

2 earsfresh 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

Seafood

Directions

Step 1

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.

Step 2

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.

Step 3

Toss scallops Fresno pepper canola oil kosher salt and smoked paprika in a bowl until scallops are completely coated. Separate pepper slices from scallops.

Step 4

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.

Step 5

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.

Step 6

Divide corn cream between four bowls. Place 3 scallops over corn puree and top with glazed peppers. Garnish with radish sprouts.

Nutritional Information

Seared Scallops with Corn Cream Recipe

Servings Per Recipe:4

Calories: 275.7

% Daily Value *

Protein: 23.1g 46%

Carbohydrates: 18.4g 6%

Dietary Fiber: 2.3g 9%

Sugars: 3.3g

Fat: 13g 20%

Saturated Fat: 5.9g 30%

Cholesterol: 63.7mg 21%

Vitamin A Iu: 624.3IU 13%

Niacin Equivalents: 7mg 54%

Vitamin B6: 0.3mg 18%

Vitamin C: 28.1mg 47%

Folate: 58.3mcg 15%

Calcium: 36.7mg 4%

Iron: 0.9mg 5%

Magnesium: 98.5mg 35%

Potassium: 634.5mg 18%

Sodium: 986.8mg 40%

Thiamin: 0.2mg 17%

Calories From Fat: 117

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.