This vibrant recipe pairs sweet Weathervane scallops with a fresh corn puree for an elegant but comforting meal. Fresh mint, crispy shallots, and the bright acidity of fresh lime help to balance the natural sweetness of the dish.
When searing Weathervane scallops in larger quantities, take care not to crowd the skillet that you’re searing them in. Giving scallops space to cook will yield a better, more golden sear. As you transfer them to a plate, you’ll want to arrange them seared side up to help them maintain their crisp before serving.
Ingredients and substitutions:
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Shallots: Shallots crisp up readily and have a nice sweetness, but red onions or even sliced scallions can be substituted.
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Corn: When in season, freshly harvested corn has a juicy sweetness that makes a simple puree like this one extraordinary. If you’re not sure when the corn was harvested though, it’s best to use frozen corn, since the sugars in fresh corn begin to turn to starch within a few days of harvest. To transform frozen corn into a puree, it will need to be blitzed in a food processor until smooth.
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Soy sauce or tamari: A dash of soy sauce or a gluten-free tamari adds a hint of delicious umami to the puree.
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Mint: Fresh mint leaves add an herbaceous pop to this dish, but you can substitute chives or basil if you like.
