Seared Scallops with Corn Purée
We love this buttery, New Orleans-style dish. Make sure you get the scallops to sizzle to get them just to the right temperature and don't forget to add plenty of the Aroma Hot sauce for an extra...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.aromaculinary.co.
Cooking tools:
- Food processor
- Cast iron skillet
- Saucepan
- Pot
- Colander
- Slotted spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Paper towel
- Plate
- Stove
Ingredients
- 4-5 ears of fresh corn
- 2 tbsp Aroma olive oil
- 1 shallot, thinly sliced
- 2 tbsp butter
- 1 cup chicken broth
- ½ tsp salt
- A pinch of cayenne pepper
- ¼ cup of almond milk (or whichever milk you prefer)
- 1 ¼lbs of medium-sized dry sea scallops, (about 25)
- 3 oz dry cured chorizo, chopped into small pieces
- 20 red and yellow cherry tomatoes, cut in half
- Scallion, diced
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