Roasted Corn Soup with Seared Sea Scallops
4 ears fresh white corn, sliced off cob
1/2 fresno (hot) chile pepper, chopped
1/2 white onion, chopped
3 cloves garlic, chopped
1-2 tbs chopped cilantro
juice of 2 limes
5 tbs vegetable oil
1 tbs margarine
1 c vegetable stock
6 sea scallops, cut in half to make to circles
2 tbs vegetable oil
Heat up oil over high heat in a large skillet. Add in all of the vegetables. Smooth out into a single layer (or as close to as possible) and leave for 3-4 minutes. Add salt and pepper. Do not give in to the tempatation to stir. After that time, mix up the vegetables and smooth out again. Repeat this process until the corn is nice and brown. During the last repetition, add in the cilantro and lime juice. Note: Do not salt and pepper every time :) just the first.
Move roasted vegetables into a food processor. Turn on and let puree . Add the vegetable stock to thin out, although the soup will still be thick. Add in the margarine to finish the soup.
Heat up the vegetable oil in the same large skillet, after cleaning it out (or a different skillet, I suppose). Salt and pepper the scallops and add to the oil. Cook them 2 minutes on the first side. After this time, they will release from the pan and be nicely browned. Give them 1-2 minutes on the second side, until done and brown.
Add the soup to a bowl and place 2-4 scallops on top. Garnish with fresh chopped cilantro.
The feedback from my test subject (read:Antonia) is that this soup is much better than prepared corn soup. Who would have guessed?