Seared Scallops with Sweet Corn Puree Sauce
Gather these ingredients
- 3 cups Corn Bisque
- 16 U-10 scallops patted dry
- 2 Tbsp. canola oil
- 1 cup cream
- 2 Tbsp. butter
- Sea salt to taste
Instructions
- Heat the skillet to high. Add oil. Sear scallops two minutes per side until golden brown. Sprinkle with sea salt and serve with corn sauce.
For the sauce:
- Put three cups of corn bisque in a pot, then add one cup of cream. Reduce by a third.
- Whisk in two tablespoons of butter and serve with seared scallops.
