Seared Scallops with Corn Cream

Ingredients and Weight:

• Scallops, large: 16 oz
• Fresh corn kernels: 1 cup
• Heavy cream: 1 cup
• Vegetable broth: 1/2 cup
• Garlic, minced: 2 cloves
• Shallots, minced: 1/2 cup
• Olive oil: 2 tablespoons
• Butter: 2 tablespoons
• Salt and pepper: To taste

Preparation Time:

15 minutes

Cooking Time:

10 minutes

Difficulty Level:

3

Preparation Method Steps:

1. Make the corn cream: In a blender, combine the corn kernels, heavy cream, and vegetable broth. Blend until smooth and set aside.
2. Season the scallops: Pat the scallops dry and season with salt and pepper.
3. Sear the scallops: Heat the olive oil in a large skillet over medium-high heat. Sear the scallops for 2-3 minutes per side, or until golden brown and cooked through.
4. Sauté the shallots: Reduce heat to medium and add the butter and shallots to the skillet. Cook until softened, about 2 minutes.
5. Add the corn cream: Pour the corn cream into the skillet and bring to a simmer. Cook for 5 minutes, or until thickened.
6. Plate the dish: Arrange the seared scallops on top of the corn cream and serve immediately.

Nutritional Information:

Serving size: 4 ounces of scallops with 1/2 cup of corn cream

• Calories: 350
• Fat: 15 grams
• Protein: 25 grams
• Carbohydrates: 30 grams

Dish Characteristics:

• Tender, seared scallops
• Rich and creamy corn cream
• Savory and flavorful
• Easy to make and elegant enough for a special occasion

User Comments:

• "These scallops were perfectly cooked and the corn cream was delicious. The dish was also beautifully presented."
• "I loved the combination of flavors and textures. The scallops were buttery and the corn cream was sweet and creamy."
• "This is a dish that I would definitely make again for a dinner party."

Special Precautions and Tips:

• Be sure to sear the scallops over high heat to get a nice golden brown crust.
• Do not overcook the scallops, or they will become tough.
• Serve the dish immediately for the best flavor.