Speedy Scallops With Corn And Sweet Peppers Recipes

SEARED SCALLOPS WITH CORN CREAM

Steps:

• Stir corn kernels, chicken broth, 2 tablespoons butter, cayenne pepper, and salt together in a saucepan; bring to a simmer, reduce heat to medium-low, and cook until corn is tender, about 5 minutes.
• Pour corn mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Pour pureed corn mixture through a fine-mesh strainer into a saucepan. Season with salt to taste.
• Toss scallops, Fresno pepper, canola oil, kosher salt, and smoked paprika in a bowl until scallops are completely coated. Separate pepper slices from scallops.
• Heat a large heavy skillet over high heat until very hot, about 5 minutes. Cook scallops in hot skillet until browned on one side, about 3 minutes. Turn and cook on the other side until cooked through, about 3 minutes more. Cook and stir sliced peppers on the side of the skillet while the scallops are cooking.
• Remove skillet from heat; transfer scallops to a plate, leaving peppers in hot skillet. Stir water and 1 tablespoon butter into peppers until butter melts. Drizzle lemon juice over peppers; stir to glaze peppers completely.
• Divide corn cream between four bowls. Place 3 scallops over corn puree and top with glazed peppers. Garnish with radish sprouts.

SEA SCALLOPS WITH SWEET ROASTED RED PEPPERS

Steps:

• Preheat the broiler or prepare a charcoal grill.
• Place the peppers under the broiler or on the grill. Cook them on all sides until the skin is well charred. When cool enough to handle, split the peppers in half, core them and discard the charred skin and the seeds. Rinse in cold water. Pat dry with papers towels and cut them into 1/2-inch cubes.
• Remove and discard the ends of the snap peas.
• Heat the olive oil in a large nonstick skillet and add the peas, cook and stir over medium heat for 2 minutes. Add the scallops, the red peppers, shallots, garlic, thyme, pepper flakes, liqueur, butter, lemon juice, salt and pepper to taste. Cook, stirring and tossing over high heat for 4 minutes or until the scallops are cooked through. Do not overcook. Sprinkle with the coriander.