Seared Scallops on Corn Cream – Not to Sound Corny, But This is Summer in a Bowl

Posted on

This seared scallops on fresh corn “cream, ” shows that you can take a few seasonal ingredients, put them together simply and quickly, and with a little luck, and a very hot pan, produce something pretty special.

 
 
For 4 first-course sized portions:
For the corn “cream”:
2 ears white corn
2 tbsp butter
salt to taste
1 cup chicken broth or water
pinch of cayenne
For the scallops:
12 large scallops
2 tsp high-heat vegetable oil (like canola or grape seed oil)
1/2 tsp smoked paprika, or to taste
1 tsp kosher salt
1 red fresno chili, sliced thin (I glazed my pepper rings in the hot pan with a slash of water, a small chunk of butter, and juice of 1/2 lemon)
radish sprouts to garnish

Source recipe: https://foodwishes.blogspot.com/

Leave a Reply

Your email address will not be published. Required fields are marked *