More corn recipes soon to come as I will be visiting my family in Iowa in July and I am HOPING that some sweet corn will be ready for picking (or purchasing from a stand),
14-16 oz large scallops, raw
2 tsp olive oil
3/4 cup red onion, finely chopped
1 1/2 cups corn kernels, raw
1 cup lite coconut milk
1/2 cup low sodium chicken broth
1 1/2 Tbsp yellow curry powder (or more to taste)
1/2 tsp cumin seeds
1 tsp honey
1/2 tsp salt
Preheat grill and coat racks lightly with olive oil.
Heat a nonstick skillet over medium high heat. Add olive oil and onion and saute until softened. Stir in curry powder and cumin seeds and continue to cook for 1 minute.
Place chicken broth, coconut milk, honey, salt, corn kernels and onion mixture to a blender and puree until smooth. Transfer mixture to a medium saucepan and heat over medium-low heat until thickened, ~10 minutes.
Sprinkle scallops with salt and pepper. Place onto grill (may need to skewer first if they are not large enough) and cook over medium heat for 2-3 minutes on each side.
Spoon 1/3 cup sauce onto dish and place scallops onto sauce. Garnish with chopped cilantro if desired.
Nutrition Info per 1/3 cup sauce and 4-5 scallops: 203 calories, 7 g fat, 19 g protein, 14 g carbohydrates, 2 g fiber