Seared Scallops with Corn and Basil Yoghurt Broth

Seared scallops with corn and basil yoghurt broth

Organic food lovers can now enjoy the great taste and wellbeing benefits of Vaalia with the release of the new organic yoghurt range.

Certified organic by the National Association for Sustainable Agriculture Australia (NASAA), the new range of organic low fat flavours, including Vaalia Low Fat Organic Natural and Vaalia Low Fat Organic Smooth Tropical, contain the three feel good active cultures that Vaalia fans love! These cultures can help to maintain digestive health and overall wellbeing.

Ingredients

4 cobs organic corn
250g organic white onions, diced
50g organic butter
100ml organic cream
200g Vaalia Low Fat Organic Yoghurt
1 bunch organic basil
Sea salt and cracked pepper
50ml organic grapeseed oil
8 scallops

Method
1. Cut kernels off corn cobs. Boil 1.5 litres of water on stove and add corn cobs and half the onion. Bring to rapid boil then reduce heat and simmer for 30 minutes
2. Pour through a sieve and keep corn stock. (Discard onion and corn cobs)
3. To make broth, place butter in a saucepan over medium heat. Add remainder of the onion, corn kernels and sea salt and cook for five minutes. Then add corn stock and let simmer for 25 minutes. Add cream, Vaalia Low Fat Organic Yoghurt and basil leaves and blend in a food processor until smooth and frothy. Season to taste with sea salt and pepper
4. Place grapeseed oil in frypan and heat. Sear scallops until nicely coloured on both sides and then place two scallops on each skewer
5. Pour broth into shot glasses and place skewered scallops on top. Broth can also be served alone in a soup bowl. (Excess broth can be frozen or stored in fridge for further use)