Seared Scallops with Corn Purée by Christopher Paglino
This recipe is my original work; it is something I came up with after walking through the grocery store one day. The flavors are powerful and the ingredients are simple. But this recipe is sure to wow anyone who tastes it. Tip: You can substitute 1 bag frozen corn if fresh isn’t available.
Seared Scallops with Corn Purée
1 package yellow cherry tomatoes
6 ears fresh corn
1 large lemon
1 bunch fresh cilantro
1/4 cup heavy cream
Salt and pepper
1 tablespoon butter
1. Remove inductor muscles from scallops. Slice the jalapeño and cherry tomatoes very thin.
2. Finely chop the shallot. Remove the corn kernels from cobs.
3. Squeeze the juice from the lemon and pull the leaves off the cilantro.
4. Add the shallot and corn to sauté pan and season with salt and pepper. Cook until tender; then add heavy cream and reduce. Once cream mixture is reduced, purée in blender until smooth.
5. Start another pan and get it really hot. Once it is hot, add 2 tablespoons of oil and swirl around to coat pan. Place scallops in pan and do not touch them, just let them cook until golden brown. After they are browned on one side flip them and cook the other side. Reduce heat and toss in about 1 tablespoon butter and baste scallops.
5. After scallops are fully cooked through, remove from pan. Next, toss in a handful of corn kernels and cook until they are warmed through.
6. To plate this dish: Place 3 tablespoons of purée on plate. Put a scallop on each mound. Place the cilantro leaves, jalapeño, yellow tomato, corn and lemon juice to taste in a bowl. Toss until coated and top scallops with salad.