Description
Want the perfect bite? Well, maybe two bites! This incredible appetizer will WOW any guest. Kalbi marinated scallops seared to perfection atop a warm and spicy corn purée.
The sweet and tangy flavor from the Kalbi Korean BBQ sauce marry just beautifully with the sweet, spicy flavor and creamy texture from the corn purée.
It’s one amazing appetizer that is super easy and quick to prepare!
Ingredients
Scale
- 8 to 10 U10/12 dry-packed scallops
- 1/4 Cup Lucky Foods, Seoul Kalbi Sauce
- 1/2 teaspoon sesame oil, for garnish
- sprinkle of toasted sesame seeds, for garnish
- 1/2 teaspoon fresh chopped parsley, for garnish (optional)
FOR THE CORN PURÉE:
- 2 Cups fresh or canned corn
- 2 Tablespoons butter
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper (adjust to your liking)
- 3/4 to 1 Cup heavy whipping cream
Instructions
- Gently rinse the scallops. Pull off the foot. Pat dry.
- Add the scallops to a bowl with the Kalbi marinade. Toss to coat.
- In a pot, bring all of the ingredients for the corn purée to a boil (use only 3/4 of the whipping cream).
- Boil for about two to three minutes. Turn off the heat.
- Heat (to medium-high) a cast iron, or non-stick pan coated with a thin layer of non-stick spray, or oil.
- Place scallops into the pan. Do this in batches. Do NOT overcrowd the pan.
- Allow the scallops to sear on one side and form a crust. (Try NOT to move them around…see post for notes and tips).
- Flip. Sear for another minute.
- Remove the scallops onto a plate. Repeat for the next batch.
- As the next batch are searing. Blend the corn into a purée using an immersion blender. Add a touch more heavy whipping cream, if needed.
- To plate, add about two tablespoons of the corn mixture to individual serving dishes.
- Top each with a Kalbi seared scallop.
- Garnish with just a tiny touch of sesame oil, a sprinkling of sesame seeds and fresh parsley.
- ENJOY!
Notes
SEE POST FOR TIPS AND NOTES!
- Prep Time: 5 minutes
- Cook Time: 5 minutes
Nutrition
- Serving Size: 1 scallop