Pan-Seared Sea Scallops with Corn Puree
By TasteAndSee
Pan-Seared Sea Scallops with Corn Puree - delicious, decadent, & low-calorie. Full of protein & flavor! With chorizo, cherry tomatoes, shallots & scallions.
Rate this recipe
4/5
(3 Votes)
1 Picture
Ingredients
- For The Corn Puree:
- 4-5 ears of fresh corn
- 1/2 teaspoon salt
- 1 shallot, thinly sliced
- 1 cup chicken broth
- 2 tablespoons butter
- A pinch of cayenne
- 1/4 cup almond milk
- 2 tablespoons Olive Oil
- For The Scallops:
- 1 1/4 pounds of medium-sized dry sea scallops (about 25)
- 3 ounces dry cured chorizo, chopped into small pieces
- 20 red & yellow cherry tomatoes cut in half
- Scallions chopped
Details
Servings 5
Preparation time 15mins
Cooking time 10mins
Adapted from tasteandsee.com
Preparation
Step 1
For step-by-step directions please visit: http://tasteandsee.com/pan-seared-sea-scallops-with-corn-puree-recipe/
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