Rosemary Seared Scallops and Shrimp with Roasted Corn Cream and Almond Green Beans

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Place the corn kernels on a baking tray, toss with 1 tablespoon olive oil, a pinch of salt, and some black pepper. Roast for 12 minutes, stirring halfway through, until lightly golden.

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   2. Meanwhile, pat the scallops and shrimp very dry with paper towels. Season them with the sweet paprika, 1/2 teaspoon salt, black pepper, and the zest of half the lemon. Chill until ready to cook.

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   3. Bring a saucepan of salted water to a boil. Add the green beans and cook for 3 minutes until tender-crisp. Drain and briefly cool under cold water; set aside.

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   4. In a medium skillet, melt 1 tablespoon butter with 1 teaspoon olive oil over medium heat. Add the sliced almonds and toast for 1 to 2 minutes until golden. Remove and set aside.

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   5. In the same skillet, add the chopped shallot, half of the chopped garlic, and the whole rosemary sprig with 1 tablespoon olive oil. Cook for 2 minutes over medium heat until the shallot softens. Stir in the roasted corn for 30 seconds.

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   6. Add the dry white wine and let it reduce for 1 minute. Add the fish stock and heavy cream. Simmer for 4 minutes over low heat. Remove the rosemary sprig and blend until smooth. Adjust with a pinch of salt and black pepper, and keep warm.

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   7. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. Once hot, sear the scallops for 1 1/2 to 2 minutes per side without moving them too much, until a golden crust forms and the centers are just cooked. Remove from the pan.

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   8. In the same skillet, add the shrimp and cook for 1 to 2 minutes per side until pink and juicy. Add the remaining tablespoon of butter, the rest of the chopped garlic, the chopped fresh rosemary, and 1 tablespoon lemon juice. Spoon the aromatic butter over the shrimp for 30 seconds.

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   9. Add the green beans to a clean skillet or the same skillet after removing excess liquid. Sauté for 2 minutes with the toasted almonds, 1 tablespoon lemon juice, a pinch of salt, and black pepper.

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    10. To serve, spread the warm corn cream onto four plates. Arrange the scallops and shrimp on top. Add the almond green beans on the side. Finish with the remaining lemon zest, a few drops of pan juices, and serve immediately.