Corn Soup, Seared Scallops

Corn Soup, Seared Scallops

Corn soup is one of the most versatile recipes – it can be served warm in the winter months for a comforting supper or chilled in the summer as a refreshing starter or lunch.

Here, corn soup is served chilled with seared scallops, olive oil and thyme – making a most wonderful summer dish! I promise this will be the last scallop dish for at least a short while!

Chilled Corn Soup, Seared Scallops
Serves 4


For the Soup: 4 Ears of Corn (Shucked), 25g Unsalted Butter, 1 Medium Onion (Finely Chopped), 2 Garlic Cloves (Crushed), 1tbsp Olive Oil, 1 Thyme Sprigs, 250ml Vegetable Stock, Sea Salt, Cracked Black Pepper

To Finish: 8 Scallops (Halved Horizontally), Extra Virgin Olive Oil, Thyme Leaves, Sea Salt, Cracked White Pepper


1) Sauté the onion and garlic in the butter in a large pan over a medium heat for 5 minutes. Add the corn and sauté for a further 5 minutes or until lightly golden.

2) Add the thyme sprigs and vegetable stock and simmer for 10 – 15 minutes or until the corn is tender. Season to taste with sea salt and cracked black pepper. Remove from the heat and remove the thyme. Process the soup in a blender until smooth. Pass through a fine sieve into a clean bowl, discarding the pith. Transfer to the fridge until fully chilled (at least 4 hours).

3) When ready to serve, season the scallops with white pepper and sauté over a high heat in a little olive oil for 30 seconds each side – achieving a light seat without overcooking.

4) Spoon the soup into bowls. Top with the scallops, a good drizzle of extra virgin olive oil, some thyme leaves and a little sea salt.



Sweetcorn Fritters (Gluten Free)

Sweetcorn Fritters (Gluten Free)

These light and fluffy sweetcorn fritters are a delicious addition to a suppertime salad. Pairing brilliantly with home-baked ham, they would also make a fantastic lunchtime snack.

Incredibly easy to make, the ingredients for this recipe can be easily changed to accommodate whatever flavour you are in the mood for – curried fritters are a personal favourite! This variety is a refreshing mix of sweetcorn, parsley and spring onion with a little cayenne pepper.

This recipe uses gluten free self raising flour, to make a non gluten free version simply substitute with normal self raising flour.

Sweetcorn Fritters (Gluten Free)
Makes 10-12


200g Self Raising Gluten Free Flour
1/2 Tsp Bicarbonate of Soda
1/2 Tsp Cayenne Pepper
1 Large Egg
200ml Milk
200g Tinned Sweetcorn (Drained)
6 Spring Onions (Finely Sliced)
Sea Salt
Freshly Cracked Black Pepper
Vegetable Oil


1) Mix together the flour, bicarbonate of soda, cayenne pepper, egg and the milk to form a smooth batter.

2) Add the sweetcorn and spring onions to the batter and season generously with black pepper and sea salt.

3) Heat a little vegetable oil in a pancake pan or frying pan over a me Continue reading