Appetizer
Seared Scallop & Corn Purée with Brown Butter Sage & Crispy Capers
A confident technique plate: diver scallops seared one time on each side until golden and just set, sitting on a silky corn purée made with brown butter and sage. Crispy capers and sage leaf shards provide texture, and a bead of brown butter emulsion ties it all together. This teaches you the intermediate holy trinity: proper sear, a composed sauce, and textural contrast.
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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