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5109 5170 R038

5109 Aleppo Pepper Scallops with Corn Puree

5109 Aleppo Pepper Scallops with Corn Puree

Corn Puree:

In a medium size sauce pan over medium high heat, bring the white wine and Champagne vinegar to a simmer. Add the freeze-dried Shallots. Cook until liquid is reduced by half.

Add the heavy cream, corn, and then put the entire mixture into a blender. Blend until smooth and return to sauce pan.

Add Fleur de Sel, Aleppo Pepper and Vanilla bean powder. Cook on low until mixture thickens slightly. Keep warm until ready to use.

Heat olive oil in a large sauté pan on medium heat. Season scallops with Ground White Pepper on both sides and cook for 2-3 minutes on each side. Squeeze a few drops of lemon on each scallop prior to turning.

Remove from the pan when cooked and immediately season with Aleppo Pepper Salt and Fleur de Sel, to taste.

Serve the scallop over a dollop of vanilla corn puree and enjoy!


1 pound scallops

- 1 15 ounce can sweet corn, drained

- 2 tablespoons Olive Oil

- ½ pint heavy cream

- 2 tablespoons Champagne Vinegar

- ¼ cup white wine

- 1 lemon wedge

- 2 tablespoons (5170) Freeze Dried Shallots

- ½ teaspoon Vanilla Bean Powder (optional)

- 1/4 teaspoons (5109) Aleppo Pepper

- 1 teaspoon (4157)

- (5053) Ground White Pepper, 2 turns of grinder on each scallop

Finely Ground White Peppercorns are a great alternative to ground black pepper in white or light-colored foods. They have a sharper, spicier flavor than black peppercorns, with fruity and mildly fermented undertones.


More Information
SKU 5109 5170 R038


Prep Time 10 Minutes
Cook Time 25 Minutes
Total Time 35 Minutes
Yield 4 Servings
Level Easy
Credits Chef Cindy Taffel & Photographer Robyn Handler
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