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Seared Scallops with Sweet Corn Nage

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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.

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