Lunch
Pan-Seared Diver Scallop with Corn Silk Velouté, Ají Negro & Crispy Sage Oil
Two perfectly seared diver scallops—caramelized to a golden crust—rest on a velvety corn silk velouté infused with the umami of ají negro, accompanied by a pool of sage-infused oil and a scatter of fried sage leaves. This is refinement through restraint: four elements, each distinct, each essential.
591calper serving
23gprotein
61gcarbs
32gfat
20min prep 35min cook 2serves
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
Members
Create a free account to see the full recipe
Free members get the full ingredients, step-by-step method and the ability to save favorites.
Popular recipes to try next
- Egg Muffins Recipe 35 min
- Grilled Shrimp Recipe 21 min
- Cloud Bread Recipe 35 min
- Grilled Steak Recipe 25 min
- Air Fryer Chicken Breast Recipe 20 min
- Air Fryer Bacon Recipe 17 min
- Air Fryer Cauliflower Recipe 25 min
- Instant Pot Chicken Recipe 20 min
Cook these next
They reuse what this recipe already has you buying.
Pan-Seared Halibut with Charred Corn Polenta & Green Olive Tapenade
Lunch · 873 cal
Pan-Seared Halibut with Charred Corn Purée, Pickled Radish & Crispy Sage
Lunch · 963 cal
Seared Diver Scallops with Corn Silk Velouté & Crispy Sage
Lunch · 583 cal
Pan-Seared Halibut with Charred Corn Velouté, Black Garlic Oil and Crispy Sage Beurre Noir
Lunch · 701 cal
Polenta Scramble with Crispy Sage & Brown Butter
Breakfast · 962 cal
Pan-Seared Halibut with Charred Corn Velvet & Crispy Sage Beurre Noir
Dinner · 790 cal
