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Seared Scallops on Corn Cream Recipe

   
 

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     Seared Scallops on Corn Cream

Category   Entrees - Maindishes
Sub Category   None
Preptime   40 minutes

Ingredients
2 ears white corn
2 tbsp butter
chicken stock
cayenne, smoked paprika
large scallops (about 4 per person)
red mini bell peppers
thyme (for garnish)
 

Instructions
With a knife, cut/scrape all corn kernels into pot. Add chicken stock and simmer on medium low for 5 minutes. Let cool, puree in blender and pass through a fine mesh strainer (pushing as much liquid through as possible) into a fresh bowl or pot. Completely dry scallops with paper towels (critical). Slice bell peppers into circles. Then mix scallops and bell peppers in a bowl with vegetable oil, kosher salt, and spices. Meanwhile, preheat a skillet on high heat for 5 minutes with nothing in it. Then, place the scallops and bell peppers in skillet. Sear for a few minutes on each side. To assemble, pour corn cream on a plate to coat it entirely and then arrange the scallops and bell peppers on top, garnishing with thyme.


Originally Submitted
12/14/2014





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