Pan-Seared Sea Scallops with Corn Puree
Ingredients
For The Corn Puree:
4-5 ears of fresh corn
½ teaspoon salt
1 shallot, thinly sliced
1 cup chicken broth
2 tablespoons butter
A pinch of cayenne
¼ cup almond milk
2 tablespoons Olive Oil
For The Scallops:
1¼ pounds of medium-sized dry sea scallops (about 25)
3 ounces dry cured chorizo, chopped into small pieces
20 red & yellow cherry tomatoes cut in half
Scallions chopped
Preparation
1
For step-by-step directions please visit: http://tasteandsee.com/pan-seared-sea-scallops-with-corn-puree-recipe/
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About
Pan-Seared Sea Scallops with Corn Puree - delicious, decadent, & low-calorie. Full of protein & flavor! With chorizo, cherry tomatoes, shallots & scallions.
Yield:
5 servings
Added:
Tuesday, October 4, 2016 - 2:55pm
