Pan Seared Scallops Recipe

Inspired by Oak Steakhouse

Time30m

Serves4

scallops. roasted corn puree. tomatillo salsa. basil oil.

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Ingredients

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Main Ingredients

12 pieces Scallops

2 cups Corn

1/2 cups Heavy cream

1 cup Tomatillos

1/4 cups Red Onion

1/4 cups Cilantro

1/4 cups Basil Oil

2 tbs olive oil

1 tsp Celtic sea salt

1/2 tsp black pepper

Method

Cooking Instructions

Prepare the Roasted Corn Puree

In a medium saucepan, combine the corn with a pinch of salt and cover with water. Bring to a boil and cook for 5-7 minutes until tender. Drain and transfer to a blender. Add the heavy cream and blend until smooth. Set aside.

Make the Tomatillo Salsa

In a blender, combine tomatillos, red onion, cilantro, a pinch of salt, and a squeeze of lime juice. Blend until chunky. Adjust seasoning to taste and set aside.

Cook the Scallops

Pat the scallops dry with paper towels and season with salt and black pepper. In a large skillet, heat olive oil over high heat. Once hot, add the scallops and sear for 2-3 minutes on each side until golden brown and cooked through. Do not overcrowd the pan; cook in batches if necessary.

Plate the Dish

On each plate, spread a generous amount of roasted corn puree. Top with seared scallops and drizzle with tomatillo salsa and basil oil. Serve immediately.