Scallops With Sweetcorn Puree And Ikura

1. Sweetcorn Puree

• Melt butter in a medium pan over high heat.
• Stir the sweetcorn and sugar then add stock and cream. Bring to boil.
• Lower the heat and simmer uncovered for 10 mins or until sweetcorn is soft.
• Puree mixture with MaxoMixx hand blender on speed 4 for 10 seconds, then press the Turbo button for 1-2 minutes until smooth.
• Sieve the puree and season with salt and pepper to taste.

2. Scallops

• Heat a large heavy-bottom skillet on high heat and add 2 tablespoons of olive oil.
• Cook scallops for 1 - 1/2 minutes on each side; they should feel slightly springy when pressed.

3. To Plate

• Spoon sweetcorn puree over the scallops, garnish with pea sprouts and top with ikura.
• Serve with a drizzle of olive oil.