Name: Seared Scallops with Smoky Sweet Corn Puree
Total time: 35 min
Ingredients: 1 tablespoon butter; 3 ears of corn, blanched or grilled, kernels removed; 1-2 teaspoon smoked paprika; 8 sea scallops, patted dry; 4 slices bacon, cut into ½-inch pieces; 1 bunch scallions, white and light green part only, chopped; ½ cup half-and-half or heavy cream; 4 ounces cream cheese, softened; — Salt and black pepper, to taste; 1 tablespoon chopped fresh chives, plus more for garnish; — Cayenne pepper, to taste

Scallop Dish

Do I need to rinse scallops before cooking?

Does the size of scallops affect the taste?

Why is it important to pat dry scallops before cooking?

What should be the internal temperature of cooked scallops?

Should scallops be cooked covered or uncovered?

Leftover grilled corn is the basis for an elegant dinner for two!

Fish

Milk

Crustacean Shellfish

Gluten Free

Lactose Free

Butter & Margarine

gram

butter

Fresh Vegetables

corn on the cob

Seasonings

smoked paprika

Seafood

scallop

Bacon & Sausage

bacon

green onion

Creams & Creamers

milliliter

half & half

Cheese

cream cheese

Salt & Pepper

fresh chives

cayenne pepper

Iodine

Minerals

Vitamin C

Vitamins

Selenium

Manganese

Cholesterol

Vitamin E

Beta-cryptoxanthin

Alpha-carotene

Vitamin A

Lactose

Carbohydrates

Iron

Calcium

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Vitamin K

Lutein+zeaxanthin

Beta-carotene

Choline

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Copper

Zinc

Sodium

Potassium

Phosphorus

Magnesium

Sugar

Dietary Fiber

Protein

Calories

Water

Trans fatty acids

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Seared Scallops with Smoky Sweet Corn Puree

Dairy

Produce

Baking Goods

Meat & Seafood

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