Scallops with corn in six ways

There had been a bag of popcorn in the cupboard for quite some time. That's not really for me, I don't eat it during a movie, I just don't like eating it like that. So I just had to cook with it…

When I think of popcorn, I think of corn. You can then do anything with it and this dish was created while brainstorming. Corn plays the leading role, but do not underestimate the scallops. The sweet taste of those delicious shellfish fits perfectly in this dish!

The corn comes in six different ways in this dish: polenta, boiled corn, roasted baby corn, corn cream, popcorn, and popcorn cream sauce. Great to use one ingredient so widely.

To work!

Scallops with corn in six ways

0 from 0 votes
Course: appetizerDifficulty: Average


Preparation time (indication)





– Blender
– Squeeze bottle
– Crème brûlée burner (or gas burner)


  • Pickled mustard seed

  • Herb oil (coriander)

  • 6 scallops, cleaned

  • 1 lump butter

  • 2 fresh corn on the cob

  • 0,5 l chicken stock (allowed from a cube, hence half a litre)

  • 50 gr polenta

  • 2 cobs baby corn

  • 75 gr sweet (or sweet & salty) popcorn

  • 250 ml cooking cream

  • Allspice d'espelette

  • Optional: cress (I used Affilla Cress and Vene Cress)

  • Optional: gold leaf


  • popcorn sauce
  • Bring the cream to a boil, remove from the heat and add the popcorn. Let it infuse for at least half an hour.
  • Pour through a sieve and press the popcorn a little to get most of the moisture out.
  • Heat before use.
  • corn cream
  • Clean the corn cobs and boil them in lightly salted water until tender. This takes about 20-25 minutes.
  • Let it cool for a while and then cut the kernels off the cob. Keep a few nice pieces aside, you can use them nicely as garnish.
  • Place the corn kernels in the blender with a splash of chicken stock and blend until smooth. Add a little bit of stock at a time if necessary. The texture is good when the blender can just turn the puree itself.
  • Push through a sieve, reduce the cream if necessary and/or bind it with xanthan gum (my preference) or, for example, cornstarch (in that case, heat it up a bit).
  • Pour the cream into a squeeze bottle and set aside until use.
  • Roasted baby corn
  • Blanch the baby corn for 2 minutes.
  • Cut off the bottom and then cut the corn in half lengthwise.
  • Place on a platter, drizzle with a little olive oil and then toast the outside with the crème brûlée burner.
  • polenta
  • Prepare the polenta according to the instructions on the package, which vary by brand and type. I used 350ml chicken stock on 50gr polenta; stir-fry over low heat for 10 minutes. Note: it must not be too thick, you will 'smear' it on the board later.
  • scallops
  • Melt the butter in a pan over medium heat until it starts to turn golden brown. Then stir with a whisk until the butter darkens and starts to smell like hazelnuts. Then remove from fire.
  • Fry the scallops over high heat in a dash of olive oil; about 2 minutes per side.
  • Remove them from the pan, sprinkle with some beurre noisette and sprinkle with a little piment d'espelette.
  • layout
  • Scoop a tablespoon of polenta on the bottom left of the plate and spread it to the top right.
  • Divide the scallops over this; 2 on one side and 1 on the other side (as in the photo below this recipe).
  • Play some dots of corn cream on the plate.
  • Divide the roasted baby corn and the pieces of cooked corn crosswise over the plate, see also the photo.
  • Playfully place some popcorn and heaps of pickled mustard seeds.
  • Sprinkle with some piment d'espelette.
  • Optional: Add the cress playfully.
  • Optional: Place a leaf of gold leaf on each scallop.
  • Beat the popcorn sauce briefly with a whisk and then spoon around the dish, in three places. The best thing is if you see a few air bubbles.
  • Drizzle all over with a teaspoon of herbal oil.
  • Enjoy your meal!

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