Pan Fried Scallops with Roasted Corn & Hatch Chile Cream Sauce

For the Roasted Corn:

• 4 ears fresh corn, husked
• ½ c roasted red peppers, chopped
• 1 tbsp lime juice, freshly squeezed
• ¼ tsp each sea salt and freshly ground pepper

For the Cream Sauce:

• 3-4 Hatch chiles, roasted, peeled and seeded*
• ½ c fresh cilantro, roughly chopped
• 1 c heavy whipping cream
• ½ tsp each sea salt and freshly ground pepper
• ¼ tsp ground cumin
• Pinch of sugar
• 2 tsp lime juice, freshly squeezed

For the Scallops:

• 4 tbsp unsalted butter
• 2 tbsp safflower oil
• 20 large sea scallops (about 1½ lb)

*Can substitute with 1 can of Hatch Chiles, drained, if fresh are not available.

Preheat grill to medium high (375˚F). Grill corn for 10-15 minutes, turning every few minutes, until charred. Cool slightly and use a knife to remove kernels from the cob. Place in a medium bowl; add peppers, lime juice, salt and pepper. Cover with foil to keep warm.

Place chile and cilantro in a food processor and pulse to puree. Transfer to a small sauce pan and add remaining sauce ingredients; set over low heat.

Heat half of the butter and oil in a heavy skillet over medium high heat. Once oil is hot, fry scallops (in 2 batches or use 2 skillets) for 3 minutes per side, until flesh is firm and lightly browned and no longer opaque. Serve scallops immediately, alongside warmed sauce and roasted corn.

*Click here to view our step-by-step guide on how to roast your own hatch chiles.