Scallops with Smoky Cream Corn Sauce
If you like these mollusks as much as I do, you’ll fall in love with this Scallops with Smoky Cream Corn Sauce recipe!
Ingredients
- 3 large ears peaches & cream corn
- 2 tbsp. grapeseed oil, divided tips & tricks
- 1 tbsp. clarified butter
- 2 tbsp. shallots, finely chopped
- 1 large clove garlic, pressed
- 3/4 cup heavy cream
- 1/4 cup low-sodium chicken broth
- ground Himalayan pink salt, to taste and divided
- white pepper, to taste and divided
- 1/2 tsp. raw sugar
- 12 large scallops, muscles removed and patted dry
- 1/2 tsp. smoked paprika
- 1 tbsp. finely chopped chives, for garnish tips & tricks
Directions
- Remove the kernels by cutting down and set aside; discard cobs.
- In a saucepan over medium heat, add 1 tablespoon oil and clarified butter. When hot, add shallots and sauté them for 1 minute. Add garlic and sauté for 30 seconds.
- Add kernels and stir well to coat. Pour in heavy cream and chicken broth and mix; season with salt, white pepper and raw sugar. Stir once again, bring the mixture to a simmer and cook for 15 minutes, stirring occasionally.
- Meanwhile, season scallops lightly with ground sea salt and white pepper; set aside.
- When time is up, using an immersion blender, process until the corn mixture is smooth. Stir in smoked paprika; taste and adjust if necessary. Keep the mixture warm until ready to serve.
- In a skillet over medium-high heat, add the remaining 1 tablespoon oil and when it starts shimmering, place the scallops, seasoned side down. Season the top with salt and white pepper.
- Cook them until golden brown, about 1 to 1 ½ minutes per side. Spoon the sauce on serving plates and place the scallops on top; garnish with chopped chives and serve immediately.