Scallops with Mexican Street Corn Puree
My nine year old had a friend over who asked to stay for dinner. I said “Sure! We are having a recipe for Pan Seared Scallops with Mexican Street Corn Puree!”
Well, the kid looked at me like I was crazy and said “Ummmm, I think I’ll eat at my own house.”
Ha! I guess I understand this is a little out of the ordinary for a dinner at home.
But my family is used to my unique food and we all very much enjoyed this dish.
Here is how to make Scallops with Mexican Street Corn Puree
First boil 6 ears of corn in salted water for 10 minutes.
Yes, I realize the picture shows 8, I made extra to save for my lunch salad the next day.
As the corn boils, prepare a pound of scallops by checking the sides to see if the muscle is still attached.
If so peel it off as it tends to be tough.
And pat them dry really well, this will help get a good sear when they cook.
Once the corn is cooled slightly, cut it off the cob.
To make the puree, add the corn kernels to a food processor or blender.
Set aside about half a cup to use as garnish.
Then add sour cream, mayo, crumbled cotija cheese, chili powder, cayenne pepper, kosher salt, and pepper.
Blend until smooth and then taste for seasoning.
Add more of the seasonings if needed.
In a bowl add 1/4 cup flour, a tsp of chili powder, a pinch of cayenne, kosher salt, and pepper.
Toss until evenly mixed and add the scallops.
Then toss the scallops in the seasoned flour and shake off the excess so they are thinly coated.
Now we are ready to sear our scallops!
Set a stainless steel or cast iron skillet over medium high heat.
Once it’s hot add 2 Tbsps vegetable or canola oil.
Then place your scallops in the pan, flipping after a minute and a half.
They need one more minute on the other side and we are ready to plate!
First put the corn puree on the plate and place the scallops over top.
Then garnish with the leftover corn kernels, more cotija cheese, fresh cilantro, and a wedge of lime to squeeze over top.
Oh, and more chili powder too.
Let me just say…Scallops with Mexican Street Corn Puree is every bit as delicious as it looks.
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Similar recipes you might enjoy like Scallops with Mexican Street Corn Puree…
Mexican Street Corn Soup
Mexican Street Corn Dip
Lemon Garlic Butter Scallops
Smoked Lobster Bisque
Seafood Wonton Nachos
Mexican Street Corn Chicken Enchiladas
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Scallops with Mexican Street Corn Puree
Scallops with Mexican Street Corn Puree has seared scallops seasoned with chili powder and served over a Mexican Street Corn Puree!
Ingredients
- 6 ears corn on the cob shucked
- 1 pound sea scallops
- 1/4 cup flour
- 2 tsps chili powder
- pinch cayenne pepper
- kosher salt, pepper
- 1/4 cup sour cream
- 1/4 cup mayo
- 1/2 cup crumbled cotija cheese
- 2 Tbsps vegetable or canola oil
- 1/4 cup chopped cilantro
- 4 lime wedges
Instructions
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Boil the corn for 10 minutes in salted water.
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While the corn boils check your scallops to see if there is a small muscle band still attached on the side, if so just peel them off and discard. Then pat the scallops dry really well (this is important to get a good sear).
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Toss the flour together in a bowl with 1 tsp of the chili powder, a pinch of cayenne, kosher salt, and pepper and set aside.
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Let the corn cool and cut the kernels off of the cobs. Set aside 1/2 cup of the kernels for garnish and put the rest into a blender or food processor.
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To the food processor with the corn add the sour cream, mayo, most of the cotija cheese (set some aside for garnish), 1 tsp of the chili powder, a pinch of cayenne pepper, kosher salt, and pepper. Pulse the food processor until blended. Taste for seasoning and add more chili powder, cayenne, kosher salt, and/or pepper if needed.
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Toss the scallops in the seasoned flour, shake off all excess leaving a very thin coating.
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Set a stainless steel or cast iron skillet over medium high heat, once hot add the vegetable oil, place the scallops in the pan and flip after 1 1/2 minutes, cook 1 more minute and remove from pan..
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Put the corn puree on a plate and place the scallops over top. Garnish with the corn kernels and cotija cheese that were set aside earlier, also top with chopped cilantro and serve with a lime wedge and an extra sprinkle of chili powder.
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