Pan-Seared Sea Scallops with Corn Puree

Pan-Seared Sea Scallops with Corn Puree

Pan-Seared Sea Scallops with Corn Puree – a delicious, decadent low-calorie meal full of protein and flavor.  With dry-cured chorizo, cherry tomatoes, shallots and scallions, it’s the perfect way to bid summer goodbye.

You cannot beat this combo; it’s like they were made for each other.  The delicate, caramelized scallops with the smooth, sweet creamy corn!

And just to “sweeten” the deal even more we added some dry-cured chorizo, cherry tomatoes, shallots and scallions to the mix.

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

For step by step directions please visit Taste And See at: Pan Seared Sea Scallops with Corn Puree!

Be sure you also check out these reader favorites from Taste And See:

Tuna Cakes;

Parmesan Chicken;

Roasted Parmesan Broccoli.

(This post first appeared on Taste And See at http://tasteandsee.com/pan-seared-sea-scallops-with-corn-puree-recipe/)

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