Photo of Pan seared scallops with corn puree by WW

Pan seared scallops with corn puree

9
3
3
SmartPoints® value per serving
Total Time
55 min
Prep
25 min
Cook
30 min
Serves
4
Difficulty
Moderate
The creamy puree, al dente lentils and carrots and soft, delicate scallops make a perfect late summer dish.

Ingredients

Dry lentils

½ cup(s), (100g), french green

Fresh thyme

3 tsp

Fresh rosemary

2 tsp, finely chopped

Carrot(s)

1 small, finely chopped

Brown onion

1 medium, finely chopped

Chicken stock

1 cup(s), (330ml)

Corn

3 individual, husks removed

Reduced fat oil spread

2 tsp

Garlic

2 clove(s), crushed

Light thickened cream

2 tbs

Olive oil

1 tbs

Scallop(s)

300 g

Oil spray

1 x 3 second spray(s)

Instructions

  1. Cook the lentils following packet directions until tender. Drain.
  2. Meanwhile, lightly spray a medium saucepan with oil and heat over medium-high heat. Add the thyme, rosemary, carrot and half the onion and cook, stirring, for 10 minutes or until soft. Add the lentils and ⅓ cup stock and cook, stirring occasionally, for 5 minutes or until the stock has almost evaporated.
  3. Meanwhile, using a sharp knife, remove kernels from cobs. Heat the canola spread in a medium saucepan over medium heat. Add the garlic, corn and remaining onion and cook, stirring, for 1 minute or until fragrant. Add the cream and remaining stock and bring to the boil. Reduce heat and simmer, uncovered, for 12-15 minutes or until the liquid has almost evaporated. Set aside for 5 minutes to cool slightly. Process the corn mixture in a food processor until almost smooth.
  4. Heat the oil in a large frying pan over high heat. Cook the scallops, turning once, for 1-2 minutes or until the scallops are golden and just cooked through. Divide the corn puree among serving plates. Top with lentils and scallops and sprinkle with parsley to serve.

Notes

SERVING SUGGESTION: mixed green salad or steamed greens.