Ingredients
4
4 servings
- •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
- 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.
Nutritional Facts
Per 4 servings
- Calories: 276
- Carbohydrate: 18g
- Fat: 13g
- Fiber: 2g
- Protein: 23g
- Sugar: 3g
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