Kelp Pesto Charred Corn with Mind Blown Dusted Scallops


1 pound Mind Blown Dusted Scallops

2 ears corn

1 Tbsp high-heat oil such as avocado oil

Pink salt + pepper, to taste

For the Kelp Pesto:

1 cup basil, packed

1 Tbsp. of Blue Evolution Alaskan Kombu Kelp Puree

1 clove garlic

1/4 cup pine nuts (or any nut/seed)

1/4 cup nutritional yeast (or parmesan if not dairy-free)

2 Tbsp olive oil

2 Tbsp water

Pink salt & pepper, to taste



1) Prepare the Mind Blown Dusted Scallops. In a large skillet heat high-heat oil. Once heated cook Mind Blown Dusted Scallops 1 minute each side; set aside. Remove from skillet and reserve on a plate.

*Air Fryer: Spray the air fryer basket with avocado oil. Add scallops. Turn air fryer on at 360 degrees for 10 minutes. Set the oven to broil. Add all pesto ingredients to a food processor and blend until smooth. Adjust seasonings to taste and set aside.

2)For the corn, remove husks from corn, char over an open flame or grill. Slice off kernels using a knife.

3)Add all pesto ingredients to a food processor or blender and blend until smooth.

4)Toss the prepared pesto and charred corn together and top with cooked Scallops! Enjoy!

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