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.

No additional tips available.

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

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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.

Jalapeño Corn Soup With Seared Scallops

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