Scallops with Sweetcorn Puree and lkura


Difficulty: Medium

Servings: 4

Preparation Time: 10 mins

Cooking Time: 30 mins

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Sweetcorn Puree:
  • 25g of butter
  • 150g of frozen sweetcorn
  • 1 teaspoon of caster sugar
  • 50ml of chicken stock
  • 75ml of double cream
  • 8 large scallops, shelled and cleaned
  • Sea salt and pepper
  • 4 tablespoons of olive oil
To Plate:
  • Micro greens (Green pea sprouts)
  • 4 teaspoon of Ikura
  • Olive oil, to drizzle


1. Sweetcorn Puree

  • Melt butter in a medium pan over high heat.
  • Stir in sweetcorn and sugar then add stock and cream. Bring to boil.
  • Lower the heat and simmer uncovered for 10 mins or until sweetcorn is soft.
  • Puree mixture with MaxoMixx hand blender on speed 4 for 10 seconds, then press the Turbo button for 1-2 minutes until smooth.
  • Sieve the puree and season with salt and pepper to taste.

2. Scallops

  • Heat a large heavy-bottom skillet on high heat and add 2 tablespoons of olive oil.
  • Cook scallops for 1-1 1/2 minutes on each side; they should feel slightly springy when pressed.

3. To Plate

  • Spoon sweetcorn puree over the scallops, garnish with pea sprouts and top with ikura.
  • Serve with a drizzle of olive oil.

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