Andiamo recipe: George's Banks scallops

Recipe courtesy of Andiamo.

George’s Banks Scallops

Ingredients

12 ea U/10 sea scallops

1 fl oz olive oil

1 tsp salt and pepper

12 oz fresh corn kernels

12 oz sweet potato diced and roasted

2 fl oz Chicken Stock Base

4 fl oz heavy cream

1 oz shredded Parmesan cheese

6 oz spinach

1 tsp salt and pepper

8 fl oz heavy cream

2 tbl unsalted butter

1 tsp salt and pepper

1 tbl fresh basil

1 dash lemon juice

Directions:

• Season as sear the scallops in a small skillet using the oil provide.
• Remove the scallops and keep warm.
• In same pan add the corn and pre-cooked sweet potato, heat through.
• Add chicken stock and heavy cream and cook until thickened.
• Fold in the spinach at the last second and just wilt it into the mixture.
• In separate pan, reduce the heavy cream along with the butter and seasoning.
• Reduce until thickened and season with the lemon juice and fresh basil.
• Place the sauce on the plate, then place the corn array in the center.
• Place the scallops around the corn mixture and serve.