Grilled Scallops

Dreaming of a creamy scallop surprise? You'll be swimming in delight when you take your first swallow of this seafood surprise. Serve with pasta, potato or rice.

Makes 4 servings Ingredients 1 tbsp. paprika 8 oz. shellfish stock ½ tbsp. lobster base 1 cup heavy cream Cornstarch slurry (cornstarch and water whisked together for a runny consistency) Salt and pepper 12 large sea scallops 1 tbsp. blackening spice 1 cup corn salsa Methods/steps To make shellfish cream, place first four ingredients in saucepan and bring to boil, stirring occasionally. Thicken with cornstarch slurry; add salt and pepper to taste. Keep warm. Season scallops with blackening spice. Grill scallops 4-5 minutes on each side. Place ¼ cup of the corn salsa in the center of a plate. Arrange 3 scallops around the salsa. Place 2 oz. shellfish cream on each plate.