Scallops with Smoky Creamed Corn Sauce | Just A Pinch Recipes
Remove the kernels by cutting down the cob and set aside; discard cobs. In a saucepan over medium heat, add 1 tablespoon oil and clarified butter. When hot, add shallots and...
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Cooking tools:
- Immersion blender
- Garlic press
- Chef's knife
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Ingredients
- 3 large ears peaches and cream corn
- 2 tablespoon(s) grapeseed oil, divided
- 1 tablespoon(s) clarified butter
- 2 tablespoon(s) shallots, finely chopped
- 1 large clove garlic, pressed
- 3/4 cup(s) heavy cream
- 1/4 cup(s) low-sodium chicken broth
- ground Himalayan pink salt, to taste and divided
- white pepper, to taste and divided
- 1/2 teaspoon(s) raw sugar
- 12 large scallops, muscles removed and patted dry
- 1/2 teaspoon(s) smoked paprika
- 1 tablespoon(s) finely chopped chives, for garnish
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