Pan-Seared Sea Scallops with Corn Puree
Taste And See
Taste And See

Pan-Seared Sea Scallops with Corn Puree

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Ingredients

  • For The Corn Puree
  • 4-5 ears of fresh corn
  • ½ teaspoon salt
  • 1 shallot, thinly sliced
  • 1 cup chicken broth
  • 2 tablespoons butter
  • A pinch of cayenne
  • ¼ cup almond milk
  • 2 tablespoons Olive Oil
  •  
  • For The Scallops
  • 1¼ 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

Instructions

    For step-by-step directions please visit: http://tasteandsee.com/pan-seared-sea-scallops-with-corn-puree-recipe/

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