Seared Scallops with Creamed Corn Recipe
Seared Scallops with Creamed Corn
4
5 minutes
15 minutes
méditerranéen
souper
Seafood lovers, this one's for you! Enjoy seared scallops seasoned with our Bacon Pepper, served with creamy corn and La Scorbut hot sauce.
Ingrédients / Ingredients
- 6 large U10 scallops
- 1 can corn kernels
- ¼ cup 35% cream
- ¼ cup butter
- 5 large strawberries, finely diced
- 1 spoonful La Scorbut hot sauce
- Fresh basil
- Salt
- Pepper
- Olive oil and butter for cooking
- 1 tbsp Bacon Pepper
Instructions/ Directions
- Blend the corn, cream and butter until smooth. Season with salt and pepper, then set aside.
- Marinate the strawberries in La Scorbut hot sauce.
- Pat the scallops dry and season with salt and pepper.
- Melt butter with a little oil and sear the scallops for 1 minute, basting with butter until nicely caramelized. Flip, cook for 30 seconds, then remove from the heat.
- Spoon 2 tbsp creamed corn onto each plate. Add the scallops and La Scorbut strawberries, sprinkle with Bacon Pepper and garnish with fresh basil.