Seared Scallops with Sweet Corn Nage

Featured recipe from the 2022 Shamrock Foods EXPO.

• 4 large Pier Seafood CO 22^® Premium Scallops
• 1 tsp Trifoglio^® Olive Oil
• 1 tbsp Lemon Zest Pinch of White Pepper Pinch of Sea Salt
• 5 ears of Corn, cut off the cob
• 1 cup of Corn Stock or Chicken Stock
• 2 tbsp Shamrock Farms^® Heavy Whipping Cream
• Popcorn Shoots
• Micro Basil

1. Marinate four large scallops in a bowl with olive oil, lemon zest, salt, and pepper. Let it sit for two hours.
2. While marinading the scallops, make the sweetcorn nage by bringing the stock to a boil.
3. Add the cream, corn and hot stock to a blender and purée. Set to the side.
4. With a pan on high, sear the scallops on each side until golden brown.
5. Plate with Popcorn Shoots and Micro Basil.