Seared Scallops With Corn Cream

Ingredients

• Servings: 4
• corn cream:
• 2 ears fresh corn, kernels cut from cob
• 1 cup chicken broth
• 2 tablespoons butter
• salt to taste
• 1 pinch cayenne pepper
• scallops:
• 12 large sea scallops, rinsed and patted dry
• 1 red fresno pepper, thinly sliced
• 2 teaspoons canola oil
• 1 teaspoon kosher salt
• 1/2 teaspoon smoked paprika, or to taste
• 1 splash water
• 1 tablespoon butter, or more to taste
• 1/2 lemon, juiced
• 1/4 cup radish sprouts, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• 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.