Seared Scallops with Corn and Capers
(GF)
Yield: 2-3 Servings
Seared Scallops with Corn and Capers
Prep time: 15 MinCook time: 10 MinTotal time: 25 Min
Ingredients
- 1 pound Scallops
- 2 TB Unsalted Butter
- 1 Ear of Corn, cut off the cob
- 1 small Shallot, finely diced
- 2 TB Capers, roughly chopped
- 2 Garlic Cloves, grated
- 2 TB Parsley, chopped
- 2 TB Chives, chopped
- 2 TB White Wine
- 2 TB Heavy Cream
- 1/2 Lemon, juiced
- Pea Shoots, for garnish
- Avocado oil
- Kosher salt
- Black pepper
Instructions
- Pat scallops dry with a paper towel and season with kosher salt.
- Bring a pan to high heat with avocado oil and sear scallops for one minute then flip and lower to medium heat.
- After 30 seconds, add in 1 TB of butter and baste the scallops for another 30 seconds.
- Remove scallops from the pan.
- Add in the 2nd TB of butter, garlic, shallots, corn and sauté for a couple minutes.
- Add in the white wine and cook down for another minute.
- Add in capers, chives, parsley and lemon juice.
- Finish the pan sauce with cream and season with black pepper and kosher salt to taste.
- Add the scallops back in along with any juices and heat back up for a minute.
- Top with pea shoots and serve.
