Scallops With Sweet Corn Puree Prosciutto And Lemon Butter Recipe

Cooking Directions

• STEP 1.Start by preparing the sweet corn puree. In a blender, combine cooked corn kernels, heavy cream, salt, and pepper. Blend until smooth and creamy.
• STEP 2.In a large skillet, cook the prosciutto until crispy. Remove from the skillet and set aside.
• STEP 3.In the same skillet, melt butter over medium-high heat. Add the scallops and cook for 2-3 minutes on each side until golden brown and cooked through.
• STEP 4.To serve, spread a generous amount of sweet corn puree on each plate. Top with seared scallops and crispy prosciutto. Drizzle with lemon butter sauce.
• STEP 5.Garnish with fresh herbs, such as parsley or chives, for added freshness and color.
• STEP 6.Serve immediately and enjoy!

Cooking Tips

• Make sure to pat dry the scallops before cooking to ensure a nice sear.
• Use fresh scallops for the best flavor and texture.
• If you prefer a smoother puree, strain the corn mixture through a fine-mesh sieve after blending.
• For a richer flavor, you can add a splash of white wine to the lemon butter sauce.
• Feel free to customize the dish by adding additional ingredients like roasted cherry tomatoes or sautéed spinach.

Storage and Serving

• This dish is best served immediately to enjoy the crispy scallops and creamy puree.
• If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, gently warm the scallops and puree in a skillet over low heat, being careful not to overcook the scallops.
• Serve with a side of crusty bread or a fresh salad for a complete meal.