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Scallop Skewers with Corn Puree and Tomato Salsa https://www.metro.ca/userfiles/image/recipes/brochettes-petoncles-salsa-tomate-mais-11941.jpg PT15M PT12M PT27M
*We recommend you seed the tomatoes by removing their pulpy insides with a spoon. This way, you’ll have less liquid in the salsa.Prepare the tomato salsa. In a small bowl, combine diced tomatoes, shallot, capers, fresh basil, garlic, 1 tbsp (15ml) of apple cider vinegar, 2 tbsp (30ml) of olive oil and ½ tsp of salt.Prepare the skewers. Remove the scallop's muscle. Divide the scallops onto the skewers. Season well and brush with 2 tbsp (30ml) of olive oil. Preheat the BBQ to 400F.Prepare the corn puree. In a big pan over medium heat, melt the butter. Add the corn kernels and cook for 7 minutes, until tender. Season well. Transfer the cooked corn kernels to a blender and add 1 tbsp (15ml) of apple cider vinegar and milk. Blend until you get a creamy puree. Add more milk if needed and season to your preference.Cook the skewers on the grill for 2-3 minutes on each side.Divide the corn puree into 4 plates, add the skewers and top with tomato salsa. Garnish with more basil leaves.NOTE: The corn puree can be served at room temperature or still hot. You can prepare the puree in advance and simply reheat it when ready to serve.Source : Dash of Honey
4
5 1 5 5
2 big tomatoes (or 3 smalls), cut into small cubes* 1 shallot, finlely diced 4 tablespoons (60 mL) of capers 4 tablespoons (60 mL) of shredded fresh basil 1 garlic clove, minced 2 tablespoons (30 mL) of apple cider vinegar 4 tablespoons (60 mL) of olive oil 600 g of raw scallops 2 tablespoons (30 g) of unsalted butter Sweet corn (kernels of 5 corn cobs) 1/2 cup (125 mL) of milk or unsweetened plant-based beverage
Scallop Skewers with Corn Puree and Tomato Salsa

Scallop Skewers with Corn Puree and Tomato Salsa

Rate this recipe
1 Vote
4
Main course
0:15
Preparation
0:12
COOKING
0:27
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    big tomatoes (or 3 smalls), cut into small cubes*
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  • 1
    shallot, finlely diced
  • 4 tablespoons
    (60 mL)
    of capers
  • 4 tablespoons
    (60 mL)
    of shredded fresh basil
  • 1
    garlic clove, minced
  • 2 tablespoons
    (30 mL)
    of apple cider vinegar
  • 4 tablespoons
    (60 mL)
    of olive oil
  • 600 g
    of raw scallops
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  • 2 tablespoons
    (30 g)
    of unsalted butter
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  • Sweet corn (kernels of 5 corn cobs)
  • 1/2 cup
    (125 mL)
    of milk or unsweetened plant-based beverage
Imprimer ma sélection

Preparation

*We recommend you seed the tomatoes by removing their pulpy insides with a spoon. This way, you’ll have less liquid in the salsa.

Prepare the tomato salsa. In a small bowl, combine diced tomatoes, shallot, capers, fresh basil, garlic, 1 tbsp (15ml) of apple cider vinegar, 2 tbsp (30ml) of olive oil and ½ tsp of salt.

Prepare the skewers. Remove the scallop's muscle. Divide the scallops onto the skewers. Season well and brush with 2 tbsp (30ml) of olive oil. Preheat the BBQ to 400F.

Prepare the corn puree. In a big pan over medium heat, melt the butter. Add the corn kernels and cook for 7 minutes, until tender. Season well. Transfer the cooked corn kernels to a blender and add 1 tbsp (15ml) of apple cider vinegar and milk. Blend until you get a creamy puree. Add more milk if needed and season to your preference.

Cook the skewers on the grill for 2-3 minutes on each side.

Divide the corn puree into 4 plates, add the skewers and top with tomato salsa. Garnish with more basil leaves.

NOTE: The corn puree can be served at room temperature or still hot. You can prepare the puree in advance and simply reheat it when ready to serve.

Source : Dash of Honey

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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