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Seared Scallops with Sweet Corn Purée & Chive Oil

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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!