Scallops and Fresh Creamed Corn on Puff Pastry
with Almond, Citrus and Arugula Salad
In this dish, subtly sweet corn heightens the flavour of scallops while also providing a satisfying contrast in textures. A fresh spring salad with toasted almonds completes this gorgeous, guest-worthy dinner!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
227 g
Sea Scallops
(Contains Scallops)
1 unit
Corn on the Cob
50 g
Shallot
56 mL
Cream
(Contains Milk)
7 g
Tarragon
340 g
Puff Pastry
(Contains Gluten, Soy)
56 g
Arugula and Spinach Mix
1 unit
Orange
28 g
Almonds, sliced
(Contains Tree nuts)
1 unit
Lemon
1 tsp
Garlic Salt
3 unit
Radish
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Oil*
3 tbsp
Unsalted Butter*
(Contains Milk)
¼ cup
Milk*
(Contains Milk)
¼ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Due to the nature of puff pastry, please follow these guidelines:Store in the freezer. Thaw in the refrigerator for 8-12 hours before use.Before starting, preheat the oven to 425˚F.Wash and dry all produce. Melt 1 tbsp butter (same for 4 ppl) in a small microwavable bowl.Unroll puff pastry, discarding the wax paper.Arrange puff pastry on a parchment-lined baking sheet.Brush pastry with melted butter, then sprinkle 3/4 tsp (1 1/2 tsp) garlic salt over top.Cut pastry crosswise and lengthwise into quarters.Bake in the middle of the oven, rotating sheet halfway through, until pastry is golden-brown, 18-22 min.
Meanwhile, peel, then cut shallot into 1/4-inch pieces.Husk corn. Lay corn on its side, then carefully cut kernels from cob, turning cob as you go. Transfer corn to a medium bowl. Using a spoon, scrape cob to release starch and any remaining kernels into the same bowl. (TIP: The starch helps thicken corn.)Cut a piece off top and bottom ends of orange. Place a flat end on a cutting board, then cut the peel away from top to bottom, turning orange as you go. When peeled completely, place orange on its side, then cut into 1/4-inch rounds.Reserve any orange juice in a large bowl. If needed, squeeze orange rinds or an orange slice to get 2 tsp (4 tsp) orange juice in total.
Heat a medium pot over medium heat.When hot, add 1 tbsp (2 tbsp) butter, then shallots. Cook, stirring occasionally, until softened slightly, 1-2 min.Add corn and starchy liquid. Cook, stirring often, until corn softens slightly, 1-2 min.Add cream and 1/4 cup (1/2 cup) milk, then bring to a simmer.Once simmering, reduce heat to medium-low. Cook, stirring occasionally, until corn is thick and creamy, 4-6 min. Season with salt and pepper, to taste. (TIP: If corn is too thick, add 1 tbsp water at a time until desired consistency is reached.)Remove from heat. Cover, then set aside.
Meanwhile, heat a large non-stick pan over medium heat. When hot, add almonds to the dry pan. Toast, stirring occasionally, until golden, 4-5 min. (TIP: Keep your eye on them so they don't burn! Transfer almonds to a plate.While almonds toast, pick tarragon leaves from stems, then finely chop.Juice half the lemon (whole lemon for 4 ppl).Add 1/2 tbsp (1 tbsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to the bowl with reserved orange juice. Season with salt and pepper, to taste, then whisk to combine.Thinly slice radishes, then add to the bowl with vinaigrette.
Rinse, then pat scallops dry with paper towels. When almonds are done, reheat the same pan over medium-high.When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.Add scallops, then season with pepper and remaining garlic salt. Sear until golden-brown and cooked through, 1-2 min per side.**When scallops are done, remove the pan from heat. Add 2 tsp (4 tsp) tarragon, then toss to coat.
Cut 2 pastry rectangles in half diagonally (cut all for 4 ppl). (TIP: For 2 ppl, save extra pastry for another creation!)Add arugula and spinach mix and orange slices to the large bowl with vinaigrette, then toss to combine.Divide salad and pastry between plates. Sprinkle almonds over salad.Spoon creamed corn over pastry, then top with scallops. Pour any butter from the pan over scallops.Sprinkle some remaining tarragon over top, if desired.
