Creamed corn, seared scallops and jalapeño oil Recipe

Slice a jalapeño pepper into rings, Heat 50 ml sunflower oil, then pour the hot oil over the pepper and season with sea salt. Reserve

Blend 250 g corn kernels (from a tin, keep some apart for decoration), transfer to a sauce pan and mix with 15g salted butter, 40g cream cheese, 1/2 tsp paprika powder, 20g instant polenta, 1/2 tsp salt and 150 ml fish stock, stir well and softly boil for 5 to 7 mins to reduce a bit

Dry 2 scallops, then panfry them 1 min per side in butter. Use a kitchen burner to sear them

Serve as shown

(Here Winnie Verswijfels's original recipe in Flemish)

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Creamed corn, seared scallops and jalapeño oil Recipe