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Scallops with Sweetcorn Puree and lkura

Overview

Difficulty: Medium

Servings: 4

Preparation Time: 10 mins

Cooking Time: 30 mins

Download Recipe

Ingredients

Sweetcorn Puree: Scallops: To Plate:
  • 25g of butter
  • 150g of frozen sweetcorn
  • 1 teaspoon of caster sugar
  • 50ml of chicken stock
  • 75ml of double cream
  • 8 large scallops, shelled and cleaned
  • Sea salt and pepper
  • 4 tablespoons of olive oil
  • Micro greens (Green pea sprouts)
  • 4 teaspoon of Ikura
  • Olive oil, to drizzle

Methods

1. Sweetcorn Puree

  • Melt butter in a medium pan over high heat.
  • Stir in sweetcorn and sugar then add stock and cream. Bring to boil.
  • Lower the heat and simmer uncovered for 10 mins or until sweetcorn is soft.
  • Puree mixture with MaxoMixx hand blender on speed 4 for 10 seconds, then press the Turbo button for 1-2 minutes until smooth.
  • Sieve the puree and season with salt and pepper to taste.

2. Scallops

  • Heat a large heavy-bottom skillet on high heat and add 2 tablespoons of olive oil.
  • Cook scallops for 1-1 1/2 minutes on each side; they should feel slightly springy when pressed.

3. To Plate

  • Spoon sweetcorn puree over the scallops, garnish with pea sprouts and top with ikura.
  • Serve with a drizzle of olive oil.

Product Used

Versatile and Convenient Kitchen Assistant

Hand blenders are not only compact, simple to use and easy to clean, but also come with multiple accessories for chopping and blending – making them great for quick and convenient food preparation.

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