Pour 1 tablespoon olive oil into sauté pan. Bring pan to medium heat. Once hot, add onions, diced red pepper, corn kernels and minced garlic, sauté for 3 minutes. Season with salt and pepper. Add water and endive to sauté pan. Cook for 2 minutes (endive should wilt). Remove from heat.
Season scallops with salt and pepper. Pour remaining olive oil into a separate sauté pan. Bring to medium-high heat. Once hot, place scallops in pan. Cook for 2-3 minutes per side (scallops should caramelize). Remove from heat.
Spoon sauce in center of large serving plate. Spoon pureed cream style corn on top of sauce. Arrange scallops around sauce and pureed corn. Garnish with shaved black truffle, chopped chives and parsley.
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Caramelized Scallops
Serves 4 (3 Scallops per serving)
Ingredients:
12 large scallops
1 head endive
1/3 cup onions, finely chopped
1 cup pureed cream style sweet corn
2 tablespoons chopped chives
1/4 cup water
Salt, to taste
2 tablespoons olive oil
1/4 cup diced red pepper
2 tablespoons chopped parsley
Pepper, to taste
1 black truffle, optional
1 cup fresh corn kernels
1 teaspoon minced garlic
Directions:
Pour 1 tablespoon olive oil into sauté pan. Bring pan to medium heat. Once hot, add onions, diced red pepper, corn kernels and minced garlic, sauté for 3 minutes. Season with salt and pepper. Add water and endive to sauté pan. Cook for 2 minutes (endive should wilt). Remove from heat.
Season scallops with salt and pepper. Pour remaining olive oil into a separate sauté pan. Bring to medium-high heat. Once hot, place scallops in pan. Cook for 2-3 minutes per side (scallops should caramelize). Remove from heat.
Spoon sauce in center of large serving plate. Spoon pureed cream style corn on top of sauce. Arrange scallops around sauce and pureed corn. Garnish with shaved black truffle, chopped chives and parsley.
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