Directions
- 1Add 400g of frozen corn, 350g of milk, 150g of cream, and a pinch of salt to a saucepan.
- 2Simmer for 30 minutes until very tender.
- 3Blitz the mixture on high speed until smooth.
- 4Pass the corn puree through a sieve.
- 5Keep the corn puree warm.
- 6Boil corn on the cob for 3-5 minutes.
- 7Cool down the corn.
- 8Cut the corn off the cob.
- 9Blowtorch the corn kernels.
- 10Chop the shallots.
- 11Add the blowtorched corn, chopped shallots, cubed piquillo pepper, chopped cilantro, salt, and lime juice to a bowl.
- 12Mix the corn salsa ingredients.
- 13Season the scallops with salt and pepper.
- 14Sear the scallops in a pan with oil.
- 15Flip the scallops to cook evenly.
- 16Add butter to the pan and baste the scallops.
- 17Spoon the corn puree onto a plate.
- 18Arrange the seared scallops on top of the corn puree.
- 19Add the corn salsa on top of and around the scallops.
- 20Garnish with fresh parsley.
Ingredients
- 400 g frozen corn
- 350 g milk
- 150 g cream
- 1 pinch salt
- piquillo pepper
- shallots
- cilantro
- lime juice
- 5 scallops
- oil
- butter
Equipment
panblendersievecutting boardknifeblowtorchbowlplate
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