Seared Scallops with Corn Purée

Seared Scallops with Corn Purée

 

Add a sweet twist to your scallops with this impressive, yet simple dish. The corn puree adds depth and texture to this classic New Orleans-style dish.

INGREDIENTS

 

FOR THE CORN PURÉE:
  • 4-5 ears of fresh corn
  • 2 tbsp Aroma olive oil
  • 1 shallot, thinly sliced
  • 2 tbsp butter
  • 1 cup chicken broth
  • ½ tsp salt
  • A pinch of cayenne pepper
  • ¼ cup of almond milk (or whichever milk you prefer)

 

FOR THE SCALLOPS:
  • 1 ¼lbs of medium-sized dry sea scallops, (about 25)
  • 3 oz dry cured chorizo, chopped into small pieces
  • 20 red and yellow cherry tomatoes, cut in half
  • Scallion, diced

EQUIPMENT

  • Food processor 
  • Cast Iron Skillet

PREP TIME

  • 10 – 15mins 

COOK TIME

  • 35 mins

INSTRUCTIONS

 

FOR THE CORN PURÉE:
  1. Boil corn for 5 minutes, drain in a colander, and allow to cool. 
  2. While corn is cooling, sauté slice shallots in a saucepan with 1 tbsp of Aroma olive oil over medium heat for about 5 minutes. When finished cooking shallots, turn the heat off and add the butter to the pan for it to melt with shallots. 
  3. Once the corn is cool enough to handle, carefully cut kernels from cob. Set aside ½ cup of kernels for garnish. 
  4. In a food processor, combine remainder of the corn kernels, the chicken broth, salt, cayenne, almond milk and the shallots with melted butter. Blend until thoroughly combined into a smooth purée.
  5.  Transfer purée to a medium bowl and set aside.

FOR THE SCALLOPS:
  1. Divide the scallops into groups of similar size, so you can cook batches of similar size together. 
  2. Salt the scallops and place them on a paper-towel lined plate and blot the excess moisture.
  3. Heat up a large cast iron skillet or sauce pan over medium-high heat then add the chorizo. Cook for 2-3 minutes then using a slotted spoon, remove chorizo from the pan but leave the oil. 
  4. Keep the pan hot and add the scallops. Cook for 2 minutes on each side, and be sure to not over-cook them. Scallops should be golden brown. If needed, cook them in batches (about 7 at a time) to avoid over-crowding the pan. Add a little Aroma olive oil between batches if needed. 
  5. Serve the scallops on a bed of corn puree, garnished with remaining fresh corn kernels, chopped scallions, halved cherry tomatoes and cooked chorizo.