Blackened Scallops with Coconut Creamed Corn
Servings 2
Ingredients
Chipotle avocado tomato salsa
- 1 avocado diced
- 2 tomatoes diced
- ¼ cup chopped cilantro
- ¼ cup finely chopped red onion
- juice of ½ lime
- 1 teaspoon canned chipotle adobo juices
- salt and pepper
Coconut creamed corn
- 1 tablespoon butter
- 2 corn on the cob shucked
- 1 tablespoon flour
- ¾ cup coconut milk
- ¼ cup grated parmesan
- salt and pepper
Blackened scallops
- 2 tablespoons butter
- 1 pound scallops
- 1 teaspoon paprika
- ½ teaspoon oregano
- ½ teaspoon cayenne
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon onion powder
- chopped cilantro for garnish
Instructions
- Make chipotle avocado tomato salsa. Combine avocado, tomatoes, cilantro, red onion, and juice of ½ lime. Open canned chipotle and mix in 1 teaspoon of just adobo juices. Season with salt and pepper and set aside.
- Melt butter in a saute pan over medium-high heat. Add corn and cook until slightly charred, about 3-4 minutes. Add flour and stir to coat corn. Add coconut milk and parmesan, stirring to combine. Reduce heat to low and simmer for 3-4 minutes or until thickened. Season with salt and pepper and keep warm.
- Pat dry scallops and remove side muscle. Combine seasoning mixture including paprika, oregano, cayenne, cumin, salt, black pepper, and onion powder. Season both sides of the scallops generously with seasoning mix.
- Heat butter in medium saute pan over medium-high heat. Lay scallops in an even layer and cook until seared and blackened, about 3-4 minutes. Flip and cook until blackened and firm. Remove from heat.
- Transfer corn to serving platter and place scallops on top. Spoon salsa on top and finish with chopped cilantro. Serve immediately.
Notes
You can season the scallops and make the salsa up to 1 hour in advance.
