Seared Scallops Recipe
Served with sweet corn purée, crispy prosciutto, and lemon oil.
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Ingredients
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Scallops
Sweet Corn Purée
Crispy Prosciutto
Lemon Oil
Method
Scallops Preparation
- 1
Prepare the Scallops
Pat the sea scallops dry with paper towels to remove excess moisture. This ensures a nice sear.
- 2
Season the Scallops
Sprinkle both sides of the scallops with salt and black pepper.
- 3
Sear the Scallops
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the scallops in a single layer. Sear for about 2-3 minutes on each side until golden brown and cooked through. Remove from the skillet and keep warm.
Sweet Corn Purée Preparation
- 4
Cook the Corn
In a medium saucepan over medium heat, combine the sweet corn kernels, heavy cream, and salt. Cook for about 10 minutes, stirring occasionally, until the corn is tender.
- 5
Blend the Purée
Transfer the corn mixture to a blender or food processor. Blend until smooth and creamy. If the purée is too thick, you can add a little more cream to reach your desired consistency.
- 6
Keep Warm
Transfer the sweet corn purée back to the saucepan and keep warm on low heat until ready to serve.
Crispy Prosciutto Preparation
- 7
Crisp the Prosciutto
Preheat the oven to 400°F (200°C). Place the prosciutto slices on a baking sheet lined with parchment paper. Bake for about 10-12 minutes until crispy. Remove from the oven and let cool.
- 8
Break into Pieces
Once cooled, break the crispy prosciutto into smaller pieces for garnish.
Lemon Oil Preparation
- 9
Make the Lemon Oil
In a small bowl, combine the olive oil, lemon zest, and lemon juice. Whisk together until well combined.