The Cool Mom Co.’s latest recipe is serving spring vibes on a plate. These seared scallops are golden and juicy, set on a silky sweet corn purée, with a drizzle of chive oil that pulls it all together. It’s fancy without trying too hard, perfect for an easy weeknight flex or when you wanna impress without the stress.
Seared Scallops with Sweet Corn Purée & Chive Oil
Ingredients
- 6 Medium Scallops dry and patted
- 1 Cup Corn kernels fresh or frozen
- 2 Whole Garlic Cloves
- 1/3 Cup Coconut milk
- 1 Head of Fresh Chives chopped
- 1 Head of Fresh Green Onions chopped
- 2 Tbsp Chive oil blend chives, olive oil, salt
- Extra Virgin Avocado oil to taste
- Butter to taste (to coat cast iron skillet)
- Salt to taste
- Pepper to taste
Instructions
- Prep your toppings: chop the fresh green onions and chives.
- Blend together the chopped chives, extra virgin avocado oil, and salt to create the chive oil.
- Remove the chive oil from the blender, and set aside.
- Blend together the corn, garlic cloves, and coconut milk into a smooth purée.
- Pour the corn purée into a heated cast iron skillet, keeping the purée warmed.
- In a cast iron skillet, sear scallops in butter, for about 2 mins per side until golden brown.
- Spoon the corn purée on a plate, top with scallops, drizzle with the chive oil, and finish with chopped green onions.
- Enjoy!
