Pan-Seared Sea Scallops with Corn Puree - delicious, decadent, & low-calorie. Full of protein & flavor! With chorizo, cherry tomatoes, shallots & scallions.
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
5 servings
Directions
For step-by-step directions please visit: http://tasteandsee.com/pan-seared-sea-scallops-with-corn-puree-recipe/
25 min
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