Jalapeño Corn Soup With Seared Scallops Recipe

Name: Jalapeño Corn Soup With Seared Scallops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Jalapeno Corn Soup; 9 ears of corn, kernels removed and 4 cobs reserved; 1 onion, diced; 2 jalapenos, seeded and diced; 3 cloves of garlic, peeled and minced; 4 cups low-sodium chicken stock; 1/2 cup heavy cream; 3 tablespoons butter; Salt and pepper; Seared Scallops; 12 large sea scallops, preferably fresh and/or dry-packed; 1 tablespoon butter; 1 tablespoon neutral oil, like canola or grapeseed; Salt and pepper

Servings: persons

Jalapeno Corn Soup
9 ears of corn, kernels removed and 4 cobs reserved
1 onion, diced
2 jalapenos, seeded and diced
3 cloves of garlic, peeled and minced
4 cups low-sodium chicken stock
1/2 cup heavy cream
3 tablespoons butter
Salt and pepper
Seared Scallops
12 large sea scallops, preferably fresh and/or dry-packed
1 tablespoon butter
1 tablespoon neutral oil, like canola or grapeseed
Salt and pepper

1
Melt the butter over medium heat in a large heavy pot or dutch oven. Add in the onion and jalapeno and cook for 5 to 7 minutes, or until soft but not brown. Add in the garlic and the corn kernels and cook for another minute or until fragrant, making sure that the garlic doesn't burn.
2
Pour in the chicken stock and cream and add the corn cobs. Season with a few large pinches of salt and pepper. Bring soup to a boil, lower to a simmer, and cook for about 45 minutes.
3
Discard the cobs and blend the soup until smooth. Check for seasoning and add more salt and pepper if needed.
4
Ladle the soup into a shallow bowl and top with seared scallops. Soup can also be cooled and refrigerated for a few days or frozen for a couple months.
5
Melt the butter and oil together in a large heavy skillet until very hot, but not smoking.
6
Rinse the scallops, pat very dry, and season generously with salt and pepper.
7
Add the scallops to the pan and cook for 2 to 3 minutes per side, or until caramelized on the outside and just slightly translucent in the center.

789

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Jalapeno Corn Soup, 9 ears of corn, kernels removed and 4 cobs reserved, 1 onion, diced, 2 jalapenos, seeded and diced, and more.

Yes, Jalapeño Corn Soup With Seared Scallops falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Jalapeño Corn Soup With Seared Scallops

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions