Scallops and Fresh Creamed Corn on Puff Pastry
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Scallops and Fresh Creamed Corn on Puff Pastry

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!

Tree nuts

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking Time


serving amount

227 g

Sea Scallops

(Contains Scallops)

1 unit

Corn on the Cob

50 g


56 mL


(Contains Milk)

7 g


340 g

Puff Pastry

(Contains Gluten, Soy)

56 g

Arugula and Spinach Mix

1 unit


28 g

Almonds, sliced

(Contains Tree nuts)

1 unit


1 tsp

Garlic Salt

3 unit


Not included in your delivery

0.13 tsp


0.13 tsp


1 tbsp


3 tbsp

Unsalted Butter*

(Contains Milk)

¼ cup


(Contains Milk)

¼ tsp



Nutrition Values

Calories1290 kcal
Fat82 g
Saturated Fat38 g
Carbohydrate100 g
Sugar19 g
Dietary Fiber9 g
Protein35 g
Cholesterol350 mg
Sodium1480 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Silicone Brush
Small Bowl
Measuring Spoons
Large Bowl
Medium Pot
Medium Bowl
Measuring Cups
Large Non-Stick Pan
Paper Towel


Bake puff pastry

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.

Start prep

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.

Cook creamed corn

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.

Toast almonds, finish prep and make vinaigrette

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.

Sear scallops

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.

Finish and serve

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.

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