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Seared Scallops with Corn Cream
Seared Scallops with Corn Cream
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Create a gourmet dish with Chef John's seared scallops on creamy corn.
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
  • 0.5 teaspoon smoked paprika, or to taste
  • 1 splash water
  • 1 tablespoon butter, or more to taste
  • 0.5 lemon, juiced
  • 0.25 cup radish sprouts, or to taste
Instructions:
  • Combine corn kernels, chicken broth, 2 tablespoons of butter, cayenne pepper, and salt in a saucepan. Simmer until corn is tender, about 5 minutes, then reduce heat to medium-low and continue cooking.
  • Blend corn mixture in batches in a powerful blender until smooth. Strain the pureed mixture through a fine-mesh strainer into a saucepan. Season with salt to taste.
  • Coat scallops thoroughly with Fresno pepper slices, canola oil, kosher salt, and smoked paprika in a bowl. Remove pepper slices from scallops.
  • Preheat a large heavy skillet over high heat for 5 minutes. Sear scallops in the skillet until golden brown on one side, approximately 3 minutes. Flip and cook until done, about 3 minutes. Saute sliced peppers alongside the scallops.
  • Take the skillet off the heat and move the scallops to a plate, keeping the peppers in the hot skillet. Mix in water and 1 tablespoon of butter with the peppers until the butter melts. Drizzle lemon juice over the peppers and stir until the peppers are fully glazed.
  • Ladle the corn cream into four bowls. Arrange 3 scallops on top of the corn puree and add the glazed peppers. Finish by garnishing with radish sprouts.

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