Appetizer

Pan-Seared Scallop & Charred Corn Purée Tartlet with Brown Butter Foam, Crispy Sage & Burnt Chili Oil

Name: Pan-Seared Scallop & Charred Corn Purée Tartlet with Brown Butter Foam, Crispy Sage & Burnt Chili Oil
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 2 servings
Ingredients: 1 cup fresh corn kernels (about 2 ears); ¼ cup whole milk; ¼ cup vegetable stock; 4 tablespoons unsalted butter, divided; 2 large diver scallops (about 2 oz each), foot muscle removed; 4 sheets phyllo dough, thawed; 2 tablespoons melted butter for phyllo; 8–10 fresh sage leaves; 1 dried red chili, seeds removed; 1 teaspoon smoked paprika; ¼ cup neutral oil; ¼ cup whole milk for foam; ½ teaspoon soy sauce; Fine sea salt; Cracked black pepper; Fleur de sel for finishing

A silken corn purée is spooned into a crispy phyllo cup. A perfectly seared scallop crowns the top, its golden crust contrasting with barely translucent interior. A light brown butter foam adds richness and airiness. Crispy sage and burnt chili oil—made from smoked paprika and charred chilis—provide textural contrast and layered spice. A dish of restaurant technique executed at home.

806cal 15gprotein 39gcarbs 68gfat 20min prep 45min cook 2serves

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