scallops with smoky creamed corn sauce

How To Make scallops with smoky creamed corn sauce

• 1

  Remove the kernels by cutting down the cob and set aside; discard cobs.
• 2

  In a saucepan over medium heat, add 1 tablespoon oil and clarified butter. When hot, add shallots and sauté them for 1 minute. Add garlic and sauté for 30 seconds.
• 3

  Add kernels and stir well to coat. Pour in heavy cream and chicken broth and mix; season with salt, white pepper and raw sugar. Stir once again, bring the mixture to a simmer and cook for 15 minutes, stirring occasionally.
• 4

  Meanwhile, season scallops lightly with ground sea salt and white pepper; set aside.
• 5

  When time is up, using an immersion blender, process until the corn mixture is smooth. Stir in smoked paprika; taste and adjust if necessary. Keep the mixture warm until ready to serve.
• 6

  In a skillet over medium-high heat, add the remaining 1 tablespoon oil and when it starts shimmering, place the scallops, seasoned side down. Season the top with salt and white pepper.
• 7

  Cook them until golden brown, about 1 to 1 ½ minutes per side. Spoon the sauce on serving plates and place the scallops on top; garnish with chopped chives and serve immediately.
• 8

  To view this elegant appetizer on YouTube, click on this link ➡ https://youtu.be/GUkHcee5II8
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