Pan seared scallops with corn puree
½ cup(s), (100g), french green
2 tsp, finely chopped
1 small, finely chopped
1 medium, finely chopped
1⅓ cup(s), (330ml)
3 individual, husks removed
Reduced fat oil spread
2 clove(s), crushed
Light thickened cream
1 x 3 second spray(s)
- Cook the lentils following packet directions until tender. Drain.
- 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.
- 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.
- 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.