Scallops with White Corn Pudding

Scallops with White Corn Pudding
Chef Brooke Williamson is preparing a delicious seafood dish.


  • 12 fresh U10 scallops, cleaned
  • 3 tbsp. canola oil
  • 2 cups of white corn, shaved off the cob
  • 2 cups of heavy cream
  • 4 cloves of garlic
  • 1 celery stalk
  • ¼ cup micro celery
  • 1 tbsp. yellow mustard seeds
  • ¼ cup of Sherry vinegar
  • 1 tbsp. dried black currants
  • 2 tbsp. of honey
  • 1 shallot, minced
  • ¼ cup extra virgin olive oil
  • Salt and black pepper

Scallops with White Corn Pudding - Home & Family


1. In a sauce pot, add garlic, corn, and season with salt. Simmer for approximately 30 minutes until corn is soft. Add to blender and blend on high until creamy. Strain puree through a chinoix to make sure it is smooth and keep warm.

2. In a small sauce pot add mustard seeds, honey, vinegar and dried currants. Simmer until seeds and currants are re-hydrated and place in fridge until cool. When cool, whisk in shallots, drizzle in olive oil, and season with salt and pepper.

3. Shave the celery stalk with a peeler into a bowl of ice water and set aside until the celery curls... then drain them. Brown the scallops in a saute pan with canola oil and salt on both sides until well browned but not cooked through all the way. In a large serving bowl, lay a layer of the corn puree in the bottom. Place the scallops on top of the puree, and spoon the mustard seed vinaigrette over the top of the scallops. Garnish with a good amount of curled celery and micro celery

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