Seared Scallop Corn Machoux Recipe
Make Seared Scallop Corn Machoux Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Seafood
Vegetables
Dairy
Spices & Seasonings
Garnish
Method
Preparation
- 1
Prep the Scallops
Rinse the scallops under cold water and pat them dry with paper towels. Season both sides with salt and black pepper.
- 2
Prepare the Vegetables
Shuck the corn and remove the kernels from the cob. Dice the red bell pepper and jalapeño pepper. Chop the green onions and mince the garlic.
Cooking
- 3
Sear the Scallops
In a large skillet, melt 2 tablespoons of butter over medium-high heat. Once the butter is hot and bubbling, add the scallops in a single layer. Sear for 2-3 minutes on each side until they are golden brown and cooked through. Remove the scallops from the skillet and keep warm.
- 4
Make the Corn Machoux
In the same skillet, add the remaining butter. Once melted, add the garlic, red bell pepper, and jalapeño. Sauté for about 2 minutes until softened. Then add the corn kernels and cook for another 5 minutes, stirring occasionally.
- 5
Add Cream and Season
Pour in the heavy cream and sprinkle paprika, stirring well to combine. Allow it to simmer for 3-4 minutes until slightly thickened. Add chopped green onions and season with additional salt and pepper to taste.
Serving
- 6
Plate the Dish
Serve the corn machoux on plates and top with the seared scallops. Garnish with fresh cilantro and lime wedges.