Seared Scallop (gf) Recipe

Cooking Directions

1. 1

   Prepare the Cream Corn Sauce

   In a saucepan, melt butter over medium heat. Add corn kernels and sauté for 3-4 minutes. Pour in heavy cream, add salt and pepper, and let simmer for 10 minutes until thickened. Blend until smooth and keep warm.

2. 2

   Char the Corn

   Preheat a grill or grill pan. Brush the corn on the cob with olive oil and sprinkle with salt. Grill for about 10 minutes, turning until charred. Remove from heat and cut off kernels.

3. 3

   Make the Poblano Chimichurri

   Roast the poblano pepper until charred, then peel and seed it. In a food processor, combine the poblano, parsley, garlic, olive oil, red wine vinegar, salt, and pepper. Blend until finely chopped but not pureed.

4. 4

   Sear the Scallops

   Heat olive oil in a skillet over high heat. Season scallops with salt and pepper. Sear scallops for 2-3 minutes on each side until golden brown and cooked through.

5. 5

   Assemble the Dish

   On a plate, create a base with cream corn sauce, top with seared scallops, sprinkle charred corn and crushed pork rinds, and drizzle with poblano chimichurri.